Marzipan Offelle
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pasta frolla (shortcrust)
- marzipan
- fresh orange
Instructions
- Use the pasta frolla of No. 614, filling with marzipan (No. 579) instead of marmalade; flavour with fresh orange if needed.
- Shape as scalloped half-moons to distinguish from the marmalade offelle, then bake.