This is what Nonna does to use up egg whites after using the yolks in a cream or elsewhere. It is lovely as a cake, but quite special turned into Cantuccini.
Using electric beaters, first whisk the egg whites in a bowl until white and snowy. Keep aside. Without washing the beaters whisk the sugar, butter and vanilla in a separate bowl until the sugar has dissolved. Use a wooden spoon to mix in the lemon rind and then the flour, baking powder, ground almonds, potato flour and a pinch of salt. The mixture will be very stiff.
Using a metal spoon, fold one-third of the egg whites into the mixture until evenly dispersed, then gently fold in the rest of the whites. If they are difficult to incorporate give a quick whisk with the electric beaters to mix it all in. Spoon the mixture into the prepared tin and
© 2012 All rights reserved. Published by Murdoch Books.