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Full Online Book HomeLearning KitchenCookies - Rolled Cookies Calgionetti Cookies
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Cookies - Rolled Cookies Calgionetti Cookies Post by :zrammbo Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1761

Click below to download : Cookies - Rolled Cookies Calgionetti Cookies (Format : PDF)

Cookies - Rolled Cookies Calgionetti Cookies

Abbruzzi sweet tortelli - Calgionetti
Traditional cookies from Abbruzzi.

Imperial ounces

for the pastry:
flour
9 oz. olive oil
9 oz. dry white wine

for the filling:
1 litre must
12 oz. almonds
4 oz. honey
4 oz. candied citron
4 oz. walnuts
boiled chick peas or chestnuts
cinnamon powder
other
olive oil for frying
sugar, cinnamon powder



US cups

for the pastry:
flour
1 cup olive oil
1 cup dry white wine

for the filling
1 litre must
2 1/4 cup almonds
3/4 cup honey
3/4 cup candied citron
3/4 cup walnuts
boiled chick peas or chestnuts
cinnamon powder
other
olive oil for frying
sugar, cinnamon powder



Metric

for the pastry:
flour
250 g. olive oil
250 gr. dry white wine

for the filling
1 litre must
300 gr. almonds
100 gr. honey
100 gr. candied citron
100 gr. walnuts
boiled chick peas or chestnuts
cinnamon powder
other
olive oil for frying
sugar, cinnamon powder


Filling: Dunk the nuts in boiling water and peel them. Toast the peeled almonds and walnuts in the oven for a few minutes and chop finely.

Put the must in a saucepan and bring to the boil with the nuts and a pinch of cinnamon powder. Crush the
boiled chick peas or chestnuts and add enough to the must to form a dense cream. Remove from the heat
source and stir in the honey and the citron pieces. Refrigerate until it hardens.

Pastry:In a large bowl pour the wine and oil and enough flour to make a firm dough. Knead the dough on a flat clean work surface or pastry board for at least 15 minutes. Roll it out into a thin sheet.

Assembling: Space out little quantities of the filling at regular intervals along the pastry. Fold over the pastry and press down on the side then cut into separate "tortelli".

Frying: Fry in good olive oil taking care that they do not colour too much. Remove and drain off the excess
oil on kitchen paper. When they are all cooked place them on a serving dish and powder them with cinnamon and sugar.

Alternative filling:
7 oz./1 cup/200 gr. bitter
chocolate melted in water, 5 oz./1 1/4 cups/150gr.
ground almonds, 4 oz./3/4 cup/ 100 gr.minced candied
orange peel, 4 oz./1/2 cup/100 gr. grape jam,
chickpeas/chesnuts, must and cinnamon as above.

http://www.mangiarebene.net/accademia/spuntini/calgionetti.html
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