[Sca-cooks] Re:frangipangi

[Mairi Ceilidh]

I did this one as dessert for a feast a year or so ago.  Used wafers (made
by the local Italian grocery), spread them with the marzipan, and baked.  My
suggestion would be to do them for a long time in a slow oven, rather than a
short time in a hot oven.  They work better when they dry slowly, rather
than bake fast.

Make sure you have enough.  They are SO good.

Mairi Ceilidh



> Ok, I remembered seeing a recipe for this sort of thing somewhere.  I
> finally found it.
>
> The Neapolitan Recipe Collection (Cuoco Neapolitano), Terence Scully,
> trans.
>
> 180. Marzipan Torte.  Get almonds, soak them a night, skin them so they
> are quite white, grind them thoroughly and add to them the same amount
> of sugar; to make this Torte better, use a pound of the one -- that is,
> of almonds -- and  a pound of fine sugar, either more or less depending
> on the amount you want to make, and add to them an ounce of rosewater;
> mix it all together; get good wafers, made with sugar and rosewater,
> first soaked in rosewater, lay them on the bottom of a baking dish and
> put the mixture over them, spreading it carefully with a spoon, and
> make it low, adding sugar and rosewater on top; then cook it slowly.
> That is what Marzipan Torte is like.
>
> Interesting - no eggs or such.  Basically a sugar and almond paste pie
> with rose water and a cracker crust.  Scully's notes state that the
> recipe from another source says that the torte should be low and thin
> rather than tall and thick.
>
> - Doc
>
>
> -- 
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>   Edouard Halidai  (Daniel Myers)
>   http://www.medievalcookery.com/
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