Category: Desserts

Directions

Put 15 g sugar, 6 g seed oil, 1 egg, grated orange peel and grated lemon peel into a bowl.
Stir and gradually add 140 g of flour.
Knead and then roll out the dough to a thickness of about 5 mm.

Cut the dough into strips and roll them up.
Cut the strips into small pieces.
Fry the cicerchiata.

Melt 100 g of honey with 30 g of sugar in a saucepan.
Add the cicerchiata and 40 g of almonds.
Put the cicerchiata on a plate and sprinkle it with coloured sprinkles.

Directions

Dissolve 15 g of yeast in 150 mL of warm milk.
In a bowl, add 500 g of flour, 75 g of butter, 30 g of sugar, 1 packet of vanilla, 1 teaspoon of salt, 1 egg and the milk with the yeast.
Knead and leave to rise for 1 hour.

Add 50 g sultanas and 40 g pine nuts to the dough.
Divide the dough into 8 loaves, shaping them with your hands.
Leave to rise for 3 hours.

Bake at 250 °C for 6 min.
Brush with 45 g sugar dissolved in 10 mL water.
Leave them to dry in the oven, turned off but still warm.

Directions

Put 450 g of flour, 150 g of butter, 80 g of sugar, 16 g of yeast and the lemon zest in a bowl.
Knead with your hands then add 2 eggs and 50 mL of milk.
Knead and refrigerate for 30 minutes.

Roll out the dough to the size of the baking tray and spread the jam.
Roll it up, brush the surface with a little milk and sprinkle with granulated sugar.
Bake at 180 °C for 35 minutes.

Directions

Crumble 120 g of cookies and pour them on the bottom of 6 glasses.
In a saucepan we pour 300 g of ricotta cheese, 250 mL of cream, 100 g of icing sugar, 2 spoons of coffee and 2 cups of coffee.
We mix with a mixer.

We put the pot on the stove and heat (until almost boiling if we use agar, lukewarm in the case of gelatin).
Pour 2 g of agar and mix (or melt 2 sheets of gelatin after soaking it for a few minutes).
We pour the mixture into the glasses with the cookies and refrigerate for 3 hours.

Directions

Soak 80 g of sultanas.
Coarsely chop 80 g of almonds, 80 g of walnuts and 40 g of pine nuts.
In a bowl, mix 800 g of flour, 400 g of sugar, 200 g of butter, 16 g of baking powder and 6 eggs.

Add the drained sultanas and dried fruit to the dough.
Form small balls, place them on a baking tray and sprinkle with sugar.
Bake at 160 °C for 25 min.

Directions

On a pastry board, make a well in 600 g of flour.
Add 300 g of butter, 240 g of sugar, half of the lemon zest and 6 egg yolks.
Knead the dough and place in the fridge for 30 minutes.

Meanwhile, prepare the filling by mixing 2 egg whites, 1 egg and the other half of the lemon zest.
Gradually add 400 g of grated pecorino cheese.
Roll out the shortcrust pastry and cut out circles to fill with the mixture.

Close by brushing the edge with egg white and cut into ravioli.
Brush the surface with beaten egg yolk and bake at 180 °C for 15 minutes.