[Sca-cooks] Re:frangipangi

[Sue Clemenger]

Interesting, indeed!  It reminds me very much of marchpanes....
--maire, who adores anything almond based, but especially marzipan ;-D

Daniel Myers wrote:

> 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
>