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Italian Sweets and Dessert Recipes

03 - SOFT BISCUITS
(Biscotti teneri)

Flour, about two ounces.
Potato meal, a little less than two ounces.
Sugar, four ounces (1/4 lb.)
Sweet almonds 1.5 pounce. (Dried, cut into half lengthwise)
Candied orange or angelica, one ounce.
Fruit preserve, one ounce.
Three eggs.

Cut the candied fruits into little cubes.
Cut the preserve into small pieces.

Mix the sugar and egg yolks and a little flour, then add well beaten egg whites. Once mixed thoroughly, add the remaining flour (well sifted). Mix slowly and scatter in the almonds and the cubes of candied and preserved fruit. Put into a baking tin which has been greased and sprinkled with flour. Bake in the oven and let cool for several hours, then cut the biscuits. If desired the biscuits can be further baked to make them crispy.

04 - BISCUITS SULTAN
(Biscotto alla sultana)

Granulated sugar, six ounces.
Flour, four ounces.
Potato meal, two ounces.
Currants, three ounces.
Candied fruits, one ounce.
Five eggs.
A taste of lemon peel.
Two tablespoonfuls of brandy.

Heat in a pan the currants and the candied fruits cut in very little cubes with as much brandy or cognac as is necessary to cover them. When it boils, light the brandy and let it burn out of the fire until the liquor is all consumed: then remove the currants and candy and let them dry in a folded napkin.

Then mix (for half an hour) the sugar with the egg-yolks and the taste of lemon peel. Add well beaten egg whites. Add the flour and potato meal letting them fall from a sieve and stir slowly until everything is well mixed together. Add the currants and the pieces of candied fruits and pour the mixture in a smooth mold or in a high and round baking-dish. Grease the mold or the dish with butter and sprinkle with powdered sugar or flour. Bake in the oven.