Fig biscuits (Buccellati)
Filling ingredients: 3kg of dried figs, 500g of peeled almonds, 300g of raisins, 300g of candied fruit, 300g of nuts, 4 sachets of vanillin, 300g of dark chocolate, 8 spoons of honey, cinnamon and cloves.
Mixture ingredients: 3kg of white flour, 750g of sugar, 750g of lard, 6 eggs, 90g of ammonia, 6 sachets of vanillin, lukewarm milk (as needed).
It’s necessary to start from the mixture because, while it rests, you can prepare the filling.
Knead the flour with the sugar and the other ingredients, pouring in some lukewarm milk. When the mixture is soft and homogeneous, put it in a container and with a knife create a cross which will help the leavening.
Then cover it with a dry kitchen towel and let it rest for 30 minutes. In a food processor grind the dried figs and little by little all the other ingredients.
Pour all of these ingredients in a container and at the end add the honey, then blend them until you get a homogeneous and compact mixture.
On a marble or wooden top, cut into strips and roll them with the palm of your hands. After 30 minutes, flatten them slightly, add some fig filling, close them by rolling up the dough and cut out the excessive pieces. With a knife make some cuts on the biscuits, bend them and form an arch.
Place the biscuits on a tray covered with baking paper, then sprinkle the surface with coloured sugar sprinkles and bake at 180° for 30 minutes. Take the biscuits out of the oven, let them cool down and add powdered sugar.
Ingredients: 500g of flour, 400g of almonds, 400g of sugar, cinnamon, vanillin and salt.
In the past almond sweets were eaten in all festive moments: baptisms, weddings, birthdays, anniversaries, Easter and Christmas. First you have to grind finely the almonds with a bit of sugar, next sift the flour, add the rest of the sugar, a pinch of salt, a bit of grinded cinnamon, a sachet of vanillin. Mix all ingredients with a bit of water. Add the grinded almonds and keep mixing. If necessary add a bit of water to obtain a soft and smooth dough. Cover the dough with a kitchen towel and allow it to rest in the fridge for 24 hrs. The following day shape the dough into little balls and flatten them at the base. Put them in a tray covered with baking paper and season with almonds or candied cherries or oranges. Bake them at 180° for 20 minutes. Allow them to cool off before serving.