Le Tazzine from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
This is a very delicate dessert that is offered, like all other desserts, toward the end of a meal. It is served in cups smaller than the ones used for coffee,
Ingredients
- 60 grams (about 2 ounces) of sweet almonds
- 10 egg yolks
- 300 grams (about 10-½ ounces) of sugar
- ground cinnamon, to taste
- 1 deciliter (about ⅖ of a cup) of water
- a dash of orange-flower water
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