683. Biscotto da Servirsi con lo Zabaione

Unleavened Cake Served with Zabaione

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 50 grams (about 1-⅔ ounces) of potato flour
  • 20 grams (about ⅔ of an

Method

Beat the egg yolks and sugar together for about half an hour, then fold in the whites (beaten until quite stiff). Now sift both flours over the mixture and blend gently so that it stays light and fluffy. Pour into a mold with a hole in the middle that you have first greased with butter and dusted with flour mixed with confectioners’ sugar. Bake immediately in the oven or a Dutch oven. Remove fr