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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 12 COST: LOW
INGREDIENTS FOR THE DOUGH:
1+1/3 ALL PURPOSE FLOUR
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3 TBLSPOONS GRANULATED SUGAR
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1/4 CUP LARD (YOU MAY SUBSTITUTE WITH UNSALTED BUTTER, BUT THE RESULT WILL BE LESS CRISPY)
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2 TBLSPOONS MARSALA WINE
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2 TEASPOONS HONEY
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1 PINCH OF CINNAMON
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1 EGG YOLK
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1/4 CUP COLD WATER
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FRYING OIL
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INGREDIENTS FOR THE FILLING:
10 OZ. PLAIN BOILED CHICKPEAS
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3/4 CUPS GRANULATED SUGAR
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1/2 TABLESPOON UNSWEETENED COCOA
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1/2 TEASPOON CINNAMON
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2 OZ. DARK CHOCOLATE, FINELY CHOPPED
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WATER AS NEEDED
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RECIPE
LET'S START THE FILLING FIRST.
FINELY CHOP THE CHICKPEAS. |
PLACE THE CHICKPEAS IN A FINE MESH COLLANDER AND PRESS THEM, USING A RUBBER SPATULA, THROUGH THE FINE MESH INTO A LARGE BOWL. WHILE DOING THIS, IF THE CHICKPEAS GET TO DRY AND IT IS DIFFICULT TO PASS THEM THROUGH THE MESH, ADD A LITTLE WATER TO HELP YOURSELF, BUT TRY TO ADD AS LITTLE AS POSSIBLE
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ADD THE SUGAR, COCOA AND CINNAMON TO THE CHICKPEAS AND STIR.
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ADD THE FINELY CHOPPED CHOCOLATE AND STIR. COVER THE BOWL WITH SARAN WRAP AND PLACE IT IN THE REFRIGERATOR.
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NOW WE START THE DOUGH:
MAKE A FOUNTAIN WITH THE FLOUR, IN THE CENTER PLACE THE SUGAR, LARD, MARSALA, HONEY, CINNAMON AND EGG YOLK. USING THE TIP OF YOUR FINGERS, PINC THE FLOUR WITH THE REST OF INGREDIENTS, TO WORK THE INGREDIENTS TOGETHER |
WHEN THE INGREDIENTS START TO BECOME DRY, ADD THE WATER A LITTLE AT A TIME, WORKING THE INGREDIENTS AFTER EACH ADDITION. THE END RESULT WILL BE A HARD DOUGH. WORK THE DOUGH A FEW MINUTES.
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FOR A BALL WITH THE DOUGH AND WRAP IT IN SARAN WRAP. PLACE THE DOUGH IN THE REFRIGERATOR FOR AT LEAST 30 MINUTES
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UNSING A ROLLING PIN, ROLL THE DOUGH VERY FINELY. USE A ROUND COOKIE CUTTER AND MAKE CIRCLES WITH THE DOUGH. I USED A 3+1/2 INCH COOKIE CUTTER
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PLACE A LITTLE OF THE CHICKPEA FILLING IN THE CENTER OF THE CIRCLES. USING YOUR FINGER, SPEAD A LITTLE WATER AROUND THE EDGES OF THE DOUGH AND FOLD THE DOUGH TO FORM HALF MOONS
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MAKE SURE THE COOKIES ARE SEALED WELL BY PRESSING THE SIDES VERY WELL
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HEAT THE OIL AND PUT THE COOKIES TO FRY, A FEW AT A TIME
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THE COOKIES ARE COOKED WHEN THEY ARE GOLDEN BROWN. TAKE THEM OUT OF THE OIL AND PLACE THEM ON PAPER TOWELS TO DRAIN THE EXCESS OIL.
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DUST WITH POWDERED SUGAR AND ENJOY THESE DELICIOUS CASSATELLE ALLA TRAPANESE! BUON APPETITO!!