Recipe for Sicilian Twists (additionally referred to as Infasciadedde – the Italian word ‘fasciare’ method to wrap or bandage) begins with pasta frolla as the base cookie that gets twisted round a rich, candy filling made from almonds, cinnamon and honey.
As soon as baked, those delightful cookies are crowned with some other drizzle of honey and a sprinkle of sliced, toasted almonds. these Sicilian Twists are incredible served as dessert with a cappuccino – and that i’ll even admit that I’ve been known to devour these for breakfast too!
INGREDIENTS
For the Pasta Frolla dough
- 1 stick (8 tablespoons) butter, softened
- 2 tablespoons plus 1 teaspoon powdered sugar
- 2 tablespoons plus 1 teaspoon granulated sugar
Pinch of salt
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla
- Zest from half a lemon
- 2 cups flour
For the Filling
- 1 ½ cups whole almonds
- ½ teaspoon cinnamon
- ½ cup honey
For the Topping
- ½ cup Honey for drizzling
- ½ cup sliced almonds, toasted*
STEP
- In the bowl of a stand mixer with a paddle attachment, cream butter then add each sugars and salt. Cream until fluffy, approximately minutes.
- With mixer on low, add the egg and egg yolk till combined.
- add vanilla and zest and mix once more.
- With mixer on low, upload each cup of flour until blended.
- dispose of from bowl and knead by way of hand for approximately a minute.
- Refrigerate dough wrapped in plastic for up to a few days or at the least for two hours.
- while dough is putting in place inside the refrigerator, make filling.
- within the bowl of meals processor, procedure nuts to a fine crumb however no longer pureed.
- Toss with cinnamon then add honey. blend and refrigerate for later use.
- Preheat oven to 350 tiers.
- On gently floured surface, flatten and paintings pasta frolla dough in order that it becomes smooth and pliable but now not heat.
- Roll right into a 12×12-inch square.
- cut square into eight strips.
- get rid of filling from refrigeration and divide into eight portions.
- Spray your fingers with pan spray or a bit oil and roll out one of the filling pieces right into a log the identical length because the dough strips. Repeat for other pieces.
- Lay one filling log over every strip of dough and convey aspects of dough to center but do no longer pinch closed.
- cut each strip into 3. You must have 24 mini logs.
- Take every one and twist round once so the log now has spiral stripes.
- location 12 on every of two parchment lined cookie sheets.
- Bake for 15 – 18 mins till lightly browned. Do not over bake.
- Slide parchment with twists onto cooling racks and funky completely.
- while equipped to serve, drizzle with honey and sprinkle with toasted almond slices.
- *To toast almond slices, in a sauté pan over medium warmness, region nuts into dry pan and toss and cook dinner for approximately 5 minutes till browned
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