Another sweet traditional Sicilian carnival are buccellati. These are small cakes filled with a paste made from almonds, walnuts and dried figs. The recipe that I propose is deprived of figs because I'm not an admirer but for those who may wish to include them. Another advantage is that these cakes are baked then we save the boring fried, they are also very colorful then the children will go crazy, but not too big and will give it up if it ever were to move just keep them in a tin box fresh and will last for days.
GOOD CARNIVAL TO ALL !!!!!!
FOR THE FILLING
INGREDIENTS (to be prepared the day before)
300g blanched almonds
300g of raw pistachios
250g sugar
Half a glass Water
peel of a lemon and an orange
Put the almonds and pistachios in a blender and shake it to grind into tiny pieces. Now transfer all in a pan, add the peel of citrus fruit, sugar and water and cook over low heat until the sugar has dissolved, then transferred everything on a plate and let cool.
FOR PASTA
INGREDIENTS 750g farina00
250g wheat flour 200g
sugar 200g melted lard
3 eggs 1 teaspoon baking powder
2 packets of vanilla
Q, b. martini white
Sift together the flours, slowly add the remaining ingredients and knead until dough is smooth and hard .
Roll out the dough into thin sheets and then ricavatene 3-4 cm wide strips and place over strips spaced dollops of filling from each other. At this point the strips folded in half so as to cover the filling and with the help of a washer cut half-moons.
crescents, pinching the edges of crushing them with a fork so that during cooking the stuffing does not spill. Scraps of dough can make reshuffle and other sweets. Bake in preheated oven for 5-6 minutes until golden brown.
brushing Garnish cupcakes with icing (made with egg whites, 100g icing sugar and a few drops of lemon then whipped with an electric mixer until mixture is firm ). You can also add colored tails!
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