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Almond cake from Abruzzo (parrozzo) from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma

  • semolina
  • almond extract
  • almonds
  • nutmeg
  • dark chocolate
  • unsweetened chocolate

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Notes about this recipe

  • Avocet on May 04, 2015

    This was not a success. Despite the headnote description, it was not "oh-so-soft and tender". It was dense and crumbly. like a failed shortbread. The proportions of flour (1.5 cups of cake flour and 0.5 cups of semolina) and 1 cup ground almonds to two eggs and 4 oz. of butter were way off for making a cake like texture. The quarter teaspoon of nutmeg called for was too much and the flavor didn't jibe well with the basic ingredients. Thanks to EYB, I found a recipe for parrozzo in Ada Boni's Italian Regional Cooking. She uses five eggs and less than half the flour.

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