Genoese Pastry Recipe

Instructions Melt butter in a bowl, taking care it does not get too hot; break the eggs into another bowl, add the sugar. Stand the bowl in a saucepan of boiling water and whip the mixture for twenty minutes; do not let it get too hot. Take the bowl from the water, add the almond paste crumbled fine, beat until smooth and add the butter and, last of all, sift in the flour, stirring lightly all the time. Line a round jelly cake pan with buttered paper, neatly fitted and standing an inch above the edge. Bake in a rather quick oven for half an hour. When it is done no marks should remain on it when pressed with the finger.