Nnacatuli Liparesi

Nnacatuli Liparesi

Little parcels from Lipari

By
From
Spring in Sicily
Makes
25
Photographer
Simon Griffiths

Pastry

Ingredients

Quantity Ingredient
500g self-raising flour
2 organic eggs, plus 1 organic egg yolk
60g caster sugar
150g unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon salt

Stuffing

Quantity Ingredient
200g ground almonds
200g caster sugar
2 teaspoons ground cinnamon
few drops rose water
1 organic lemon, zested
1 organic egg white

Method

  1. Preheat the oven to 200ºC. 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 stuffing, mix all the ingredients together to form a sticky paste.
  3. Roll the pastry to about 3 mm thick on a lightly floured work surface. With a pastry cutter, cut out circles of around 8 cm. Place a teaspoon of stuffing on one side of each pastry circle. Fold the pastry over to create a half moon and use the back of a fork to press around the rim to seal the edges.
  4. Line an oven tray with greaseproof paper. Prick little holes on the top of the biscuits and lift them onto the oven tray. Bake for 6–8 minutes until golden brown. Remove from the oven and transfer to a rack to cool. They will keep in an airtight jar for 4–5 days.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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