A typical Marche Carnival sweet.
- 140 g of flour
- 100 g of honey
- 45 g of sugar
- 40 g of flaked almonds
- 5 g of seed oil (and other oil for frying)
- 1 egg
- Grated orange peel
- Grated lemon peel
- Coloured sprinkles to taste
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.
This recipe is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.