As promised in the previous article – the prickly pear jam – , here it is the recipe of Marcella. I use to make them at the Tamerici, my restaurant in Giglio Island, betewwn the 80s and the 90s. The prickly pear jam with these cookies is…its death! ( an Italian saying to mean “the best”)
- 500 gr (1,1 Lb) flour 00 ( I like to mix the flours: whole flour type 2; farro flour…)
- 200 gr (7 oz) almonds ( preferebly with the brown skin, thinly minced)
- 170 gr ( 5 1/2 oz) sugar
- 150 gr ( 5 oz) butter, room temperature.
- 2 whole eggs
- one glass of Marsala wine ( or enough to obtain a dough similar to short bread)
- pinch of salt
- 1 tea spoon of baking powder
Make a well with the flour; sprinkle the salt and the baking powder.
Put in the middle butter, sugar, eggs and start to mix them with the hands. add the minced almonds, then the flour. Knead to get a smooth dough. Add the wine.
Wrap in a bee-wax paper and refrigerate for half hour.
Take a piece of dough and rool it to get a cylinder. Press it to obtain a loaf, about 2/3 inch think and 2 inches wide. Cut in strips about half inch each.
Place the cooking on a large baking tray, previously greased or lined with baking paper.
Bake in a pre-heated oven at 350 F for 20 minutes.