1494 | Marsapain au Chocolat à la Ticinese.
—Peel and pound half a pound of sweet almonds with four ounces of powdered sugar, adding, little by little, the whites of two eggs; briskly pound for fifteen minutes, then transfer it to a vessel; add to it half a pound of powdered sugar and two ounces of melted cocoa; thoroughly mix with a spatula for five minutes. Now lay the paste on a table sprinkled with powdered sugar, then roll out the paste in a square shape with a rolling-pin to the thickness of quarter of an inch; then let rest. Make a glacé royale as follows: beat up in a small bowl the white of one egg, adding six ounces of extra fine sugar; sharply beat the white well together with the spatula, and while beating squeeze in three drops of lemon juice, constantly beating for fifteen minutes from the beginning, and then with a knife carefully and equally spread it over the paste on the table.
Have ready a pastry baking-pan slightly buttered. Carefully cut the paste into forty equal lozenge-shape pieces, gently lay them in the pan, place in a moderate oven to bake for twenty minutes. Remove from out the oven, lay on a table and let cool off for one hour. Transfer them into a tin box or jar, and serve when needed.