Impanatigghi

Impanatigghi

Biscuits from Modica

By
From
Spring in Sicily
Makes
20
Photographer
Simon Griffiths

Don’t be put off by the fact that these biscuits contain a little minced beef in the filling. It is an old and very traditional Modica recipe and the biscuits were made to be nutritious. It is similar to using suet in your Christmas mince pies: you don’t actually taste the meat itself, but somehow the overall flavour is intensified.

Pastry

Ingredients

Quantity Ingredient
300g unbleached plain flour
150g unsalted butter, at room temperature
80g caster sugar
1 organic egg, plus 1 organic egg yolk
1/2 teaspoon salt
1 organic lemon, zested

Filling

Quantity Ingredient
250g ground almonds
150g caster sugar
1 organic lemon, zested
2 teaspoons ground cinnamon
50g finely minced lean beef
100g chocolate, melted
few drops marsala, (if necessary)

Method

  1. Preheat the oven to 180ºC. To make the pastry, place the ingredients in a food processor and pulse until it all comes together. Roll into a ball, wrap in clingfilm and refrigerate for 30 minutes.
  2. To make the filling, mix all the ingredients together well to form a thickish paste. If it seems too dry, add a few drops of Marsala. Roll the pastry out as thinly as you can on a lightly floured work surface. With a pastry cutter, cut out circles of around 6 cm. With a sharp knife make a small 1 cm incision along the bottom third of each circle.
  3. Spoon the filling into a piping bag and pipe around 2½ cm of filling widthways across the centre of each pastry circle, parallel with the incision. Brush the rim with a little water, then fold the pastry over to create a half moon. Make sure the little cut is uppermost. Press around the rim to seal and trim away any excess pastry. Crimp the edge with the back of a fork.
  4. Line an oven tray with greaseproof paper. Lift the filled biscuits onto the tray and bake for 15–20 minutes until golden brown. Remove from the oven and transfer to a rack to cool. They will keep in an airtight jar for about a week.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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