Cartucce Napoletane is a light pastry with the flavor of almonds. It is baked in a special tubular mold, which is lined with parchment that keeps fingers clean when consumed.
The name loosely translates as Neapolitan Cartridges. Origins of the pastry point to the likelihood that it was designed in a shape similar to cartridges of ammunition, in tribute to the Borbone royal family of Naples and Sicily.
Use baking parchment paper to make the paper liners for the Cartucce molds.
Cut out 9.5 cm (3-3/4”) x 6 cm (2-3/8”) rectangles.
For added decoration use scalloped scissors to cut one of the long sides.
Roll the cut sheets in the form of tubes and insert in the Cartucce molds.
Stand the molds upright on a cookie sheet or pan lined with parchment paper.
Use a pastry bag with a plain 1 cm (3/8”) opening, and fill only to the height of the metal mold.
Makes 40 Cartucce
200 g almond flour
100 g pastry flour
50 g all purpose flour
200 g granulated sugar
160 g softened butter
20 g melted butter
4 g ammonium carbonate
1 pinch salt
1 tsp bitter almond flavor
1 grated lemon rind
Mix the almond flour with 2 beaten eggs and flavors, and let rest at room temperature for 1 hour.
Work the softened butter into the sugar and ammonium carbonate, add the mixture of eggs and almond flour a bit at a time, alternating with the 2 beaten eggs; mix and add the melted butter, then add the 2 flours, sifted, in two or three additions.
Let the mixture rest for 1 hour at room temperature.
Transfer the mixture into a pastry bag with a plain 1 cm opening.
Pipe the mixture into the molds lined with the papers, filling up to the rim of the mold, as they will rise in baking.
Bake at 170°C (340°F) for 10 minutes then lowering the temperature to 160°C (320°F) for 10-15 more minutes.
Actual baking time may vary; when baked they should be lightly colored; removing the paper should reveal a slightly darker upper part.