Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles. In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces. Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick. When it is so prepared cover with the melted butter, using a brush to apply it evenly.
189
ALMOND CAKE
(Bocca di dama)
Granulated sugar, nine ounces,
Very fine Hungarian flour, five ounces,
Sweet almonds with some bitter ones, two ounces,
Six whole eggs and three egg yolks,
Taste of lemon peel.
After skinning the almonds in warm water and drying them well, grind or better pound them well together with a tablespoonful of sugar and mix well with the flour. Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour. In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together.
To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.