600. Biscotto

Unleavened Cake

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 6 eggs
  • 250 grams (about 8-⅘ ounces) of confectioners’ sugar

Method

Using a wooden spoon, mix the egg yolks, sugar, and a tablespoon of both kinds of flour for at least half an hour. Beat the egg whites until firm and add to the mixture. Stir slowly, and when the whites are thoroughly blended, use a sieve to sift in the two types of flour, which you have dried in the sun or on the fire. Bake in the oven or in a Dutch oven in a baking pan that makes the cake com