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Small Neapolitan Cakes

Pound to a fine paste in a mortar two ounces peeled almonds with two ounces fine sugar. Sift three ounces flour on a corner of the table, make a small fountain in the centre, place the almond paste in the fountain, break in one whole egg with a half saltspoon of salt, briskly knead the whole together with the hand for one minute, then place it in a cool place and let rest for thirty minutes.

Divide the preparation into six equal parts, three-quarters of an inch thick and three inches in diameter; then with the thumb gently press down in the centre of each piece to make a small hollow one and a half inches in diameter and half an inch deep. Place them in a lightly buttered and floured pastry pan, and set in the oven to bake for ten minutes. Remove, let cool off, fill the centre of the cakes with whipped vanilla cream, and serve.