Christmas desserts

Struffoli

Ingredients

  • 500 g flour
  • 4 eggs
  • 50 g soft butter, in cubes
  • 50 g sugar
  • 2 vanilla beans
  • 1 pinch salt
  • 2 tablespoons Limoncello liqueur or other lemon liqueur
  • Zest of one lemon
  • 4 to 5 tablespoons thick aromatic honey
 
 
Combine all ingredients.
Knead until firm.
Roll into balls between 1 and 2 cm in diameter.
Place in a deep fryer until golden.
Meanwhile, melt honey in a double boiler.
Place balls in a large dish and pour honey over top.
Allow the honey to harden and place the balls on a round serving dish. Wait overnight, and enjoy!

Panforte di Siena

Ingredients

  • 150 g toasted hazelnuts
  • 150 g toasted almonds
  • 100 g candied fruit
  • Zest of one lemon
  • 60 g flour
  • 1 tablespoon spice mix made from:
    - 4 measures powdered cinnamon
    - 1 measure ground coriander
    - 1 measure ground cloves
    - 1 measure ground nutmeg
    - 1/2 measure white pepper
  • 1 level teaspoon real vanilla extract
  • 40 g powdered sugar
  • 50 g honey
  • Icing sugar
 
Combine ground hazelnuts and almonds, diced candied fruit, spice mix, vanilla extract and flour.
Cover a round cake pan with parchment paper. Choose a cake pan with an easy-to-remove bottom. Butter the pan. Preheat oven to 160°C.
Pour the honey and powdered sugar in a saucepan. Heat until the honey and sugar melt and form a homogenous syrup. Do not allow to boil. Add the previously combined mixture to the syrup and blend. Pour into the pan using a floured spatula to smooth out the surface.
Bake for 35 minutes.
Remove from the oven. You should have a pie that is homogenous but not yet firm. Carefully remove from the pan and allow to cool for 1 hour. Sprinkle the entire surface of the Panforte with icing sugar as if covering completely with a coat of snow. Let cool again for 1 hour. Flip the Panforte over onto another sheet of parchment paper. (Careful not to break it!) Cover this other side entirely with icing sugar. Allow to cool for another hour before eating.
Serve in small portions.

Source: www.arts-culinaires.com


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