[Sca-cooks] Re:frangipangi

[Stefan li Rous]

> 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 he 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
Okay, now I'm a bit confused.
Mairi's description seems to be separate wafers spread with a layer of 
marzipan, while I read the recipe that Doc gave as wafers forming the 
crust of a pie, or tart since it has no top, but with enough filling 
that the individual wafers are no longer that evident or at least you 
can't pick the individual wafers up and eat them that way. I envision 
the marzipan layer on Mairi's recipe to be 1/8 to 1/4 inch thick, but 
the other to be half an inch thick.

Am I missing something? Both sound wonderful, though.

Is torte = tart = topless pie, correct?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****