| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
| 225 |
g |
Shelled almonds |
| 2 |
tb |
Pine nuts; (heaped) |
| 75 |
g |
Plain flour; plus extra flour |
|
|
; for dusting the |
|
|
; baking tray |
| 15 |
g |
Granulated sugar |
| 15 |
g |
Butter; softened at room |
|
|
; temperature, plus |
|
|
; butter for greasing |
|
|
; baking tray |
|
|
Grated peel of 1/2 lemon |
| 1 |
tb |
Grappa or other grape brandy |
| 1 |
|
Egg |
INSTRUCTIONS
Drop the almonds into boiling water. Remove them after 15 seconds,
draining well. Put all the almonds into a damp tea-towel and rub them
vigorously with the towel. This should skin most of them. If there
are any left with the skin still on, squeeze them out with your
fingers.
Pat the almonds thoroughly dry with kitchen paper, then chop them
together with the pine nuts. Do not chop them excessively finely. The
pieces should be about as large as a grain of rice. Preheat the oven
to 140C/275Fgas 1.
Put the chopped almonds and the pine nuts into a mixing bowl together
with the flour, sugar, softened butter, grated lemon peel, grappa and
egg. Mix thoroughly, and knead for a few minutes with your hands. At
first the mixture will be dry and brittle, but as you knead, it
becomes more elastic.
Grease an oven tray and sprinkle it lightly with flour. Turn it over
and give it a tap to shake off any loose flour.
Moisten your hands with water. Pull off a small piece of dough and
roll it between the palms of your hands, flatten it slightly. Put it
on the baking tray. Leave about 50cm space between each piece.
Cook for about 20-40 minutes. Remove from the oven and allow to cool
on a rack before serving.
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