Tasty Special Foods of the World (Vol.2)

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Italian Sweets and Dessert Recipes

FARINA CAKES (Pasticcini di semolino)

Farina, six and a half ounces.
Sugar, three and a half ounces.
Pine-seeds, two ounces, chopped fine.
Butter, a small piece.
Milk, one quart.
Four eggs.
A pinch of salt.
Taste of lemon peel.

Pound or mix the pine seeds in with the sugar. Cook the farina in the milk and when it begins to thicken, pour the pine-seed-sugar mixture in, then the butter, salt and lemon peel. Remove from heat and once the mixture has completely cooled, add the eggs. Then place the whole well mixed in little molds, greased evenly with butter and sprinkled with fine bread crumbs. Bake.

CAKE MADELEINE (Pasta Maddalena)

Sugar, four and a half ounces.
Flour, three ounces.
Butter, one ounce.
Egg-yolks, four.
Whites of eggs, three.
A pinch of bi-carbonate of soda.
A taste of lemon peel.

First mix and stir the yolks with the sugar. When they have become whitish, add the flour and stir for fifteen minutes more. Mix in the butter, then add in the egg whites (well beaten).

This cake may be made into different shapes, but always keep it thin and small. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin. Always make sure the cakes are less than 1/2 inch thick. Bake, then dust with powdered sugar.

ALMOND CRISP-TART (Croccante)

Sweet almonds, four and a half ounces. Dried (yellowish in color)
Granulated sugar, three and a half ounces.

Skin the dried almonds, divide the two parts and cut each part into small pieces. Brown the almonds by toasting them in a pan. In a separate saucepan, put the sugar and heat over a medium fire. When the sugar melts, pour in the almonds (and optionally some butter). Now lower the fire and be careful not to allow the compound to be overdone. Remove from heat the moment the mixture acquires a cinnamon color.

Then pour the mixture into cold molds greased with butter or oil. Make the mixture as thin as possible. Remove from the mold when cooled.