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| General Category : Cookies-Bars-Squares |
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| Food Group : Eggs, Grains, Fruits, Nuts |
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| Preparation Method : Bake |
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| Other Criteria : Christmas |
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| These delicious cookies can be enjoyed throughout the year and are good served with fresh coffee, Vin Santo or ice-cream. I serve these to my newly arrived students at the cookery school in Umbria. They disappear quickly. |
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Ingredients
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115 g (4 oz) amaretti biscuits |
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25 g (1 oz) dried figs |
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65 g (2 oz) caster sugar |
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55 g (2 oz) white or '00' Italian flour |
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25 g (1 oz) ground almonds |
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dash of pure vanilla extract |
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Zest of unwaxed lemon, finely grated |
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1/2 tsp baking powder |
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1/2 tsp ground cinnamon |
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25 g (1 oz) sultanas |
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1 egg white |
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1 tbsp dry white wine |
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Icing sugar, for sprinkling |
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Preparation
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Preheat the oven to 180°C (350°F) gas mark 4. Grease several large baking trays.
Finely grind the amaretti biscuits and chop the figs. Put in a bowl with all the remaining ingredients except the egg white, wine and icing sugar. Make a well in the centre, add the egg white and wine, and mix to form stiff dough. On a lightly floured surface, knead vigorously for about 10 minutes. The dough will become stickier when kneaded.
Shape the dough into flat cookies, the size of chestnuts, and place on the prepared baking trays. Bake for 18-20 minutes, until dry and the surface is slightly cracked. Transfer to a wire rack and leave to cool.
Sprinkle with sifted icing sugar before serving. Store in an air-tight tin.
Makes 28
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Source
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Images and recipes reprinted from La Dolce Vita by Ursula Ferrigno with permission from McArthur & Company Publishers.
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