Eggs (separated) 6 numbers
Lemons (small) 2
Vanilla Extract teaspoon
Almonds (chopped) 1 cup
Sugar 1 cup
Sugar (powdered) for sprinkling
Method of Preparation
Put whole lemons in sufficient quantity of water and boil for two hours. After cooling, remove seeds and get the lemons chopped into very small bits.
Heat the oven and bring it to 350F. Add egg yolks in a container and beat vigorously till frothy. Add sugar in small quantity slowly. Add almonds and chopped lemon to the mixture. Separately beat egg white till it become stiff. Add the stiff egg white to the egg-yolk mixture in a folding fashion.
Take a 9 x 13″ cake pan and grease it properly. Pour the prepared mixture into pan and bake lightly till brown or approximately for forty minutes.
Exercise caution not to over bake and keep a close watch by checking frequently. Use a wooden pick for checking the cooking completeness.
When the cake is cooked, the wooden pick will come out clean without any mixture attached to it. Cut into three inch strips when cool and sprinkle with powdered sugar.
Your Italian Tea Cakes are ready now!