Little Puerperal Biscuits
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 8 egg yolks
- 150 g powdered (icing) sugar
- 40 g cocoa powder
- 40 g butter
- vanilla sugar
Instructions
- Work the yolks, sugar, cocoa, butter and vanilla sugar together for over a quarter hour.
- Pour into four paper boxes about 8 x 6 cm.
- Set in a covered tin over gentle heat so it firms without crusting; it is eaten with a spoon.