Renaissance Dessert (Italian) - Mostaccioli a la Romana - Almond "Cakes"

"Epulario e segreti vari" (1602-1636) by Giovanni Del Turco

This recipe was inspired by Elisabetta Carli's recipes found on the "Coquinaria Art" website.

According to Elisabetta Carli, this is a variation of mostaccioli found in both Scappi and Messisibugo. Scappi refers to Mostaccioli a la Romana in his varied menus but does not give a recipe that I was able to locate. Don't you just love mysteries? He mentioned it so often I wanted to do it. I wish I could have access to the "Epulario e segreti vari", but I have been unable to find a copy as yet.

I cannot take credit for this recipe, I simply recreated what the author had already done. It is delicious and lasts a LONG time. I am still nibbling on it. I will provide both variations of the recipe. The original can be found on the "Coquinaria Art" website along with some additional information.

Mostaccioli alla romana 1

1 cup sugar (I used golden sugar)

1 1/4 cup flour

1 cup almond flour

3 egg yolks

2 tsp. cinnamon

Note: I found this to be a little bit dry, so I added enough water to make a batter.

1. Mix the sugar, flour, cinnamon, and almond flour, until well mixed.

2. Add egg yolks and if needed an additional tablespoon or two of water. You want a batter-like consistency.

3. Oil a 9x9 pan and spread the batter into it.

4. Bake in a 350-degree oven for 20 minutes

5. When cool, cut into diamond shapes.

Mostaccioli alla romana 2

3/4 cup sugar

1 1/2 cups almond flour

6 tbsp. dried fruit

3 egg yolks

3/4 cup flour

2 tsp. spice mix (cinnamon, clove, and coriander) or to taste

Prepare as above.