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Classic
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page 131
the egg that quantity that you can, forming a loaf that you will put aside. What
remains is to be kneaded with water forming another loaf. Then mix the two
loaves and knead a little, not much because the dough must remain soft. Flatten
with the rolling pin until it becomes one quarter of an inch thick, sprinkle
with flour, and cut in different sizes and shapes with thin stamps.
Grease a baking tin with lard, sprinkle, with flour, glaze with the egg, bake
and dust with powdered sugar.
191
BISCUIT
(Biscotto)
Six eggs,
Granulated sugar, nine ounces,
Flour, four ounces,
Potato meal, two ounces,
Taste of lemon peel.
Stir for at least half an hour the yolks of the eggs with the sugar and a
tablespoonful only of the flour and meal, using a ladle. Beat the whites of the
eggs until they are quite firm, mix slowly with the first mixture and when they
are well incorporated pour over from a sieve the flour and the potato meal,
previously dried in the sun or on the fire.
Bake in a tin where the mixture comes about one inch and a half thick,
previously greasing the
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