Piparelle (or "Piapreddi") are typical biscuits from Messina, which do my mind travelling in a sweet past: a characteristic hamlet in the mountains of Messina, San Pier Niceto; an old house with a brick oven on the first floor; a recipe written in a yellowed notebook handed down from generation to generation, placed on a table beset with flour; a woman called by all "Aunt Nanna", who loved to wear the apron to make happys his grandchildren and great-grandchildren and the scent that conquered all the rooms, strongly flavored, prelude to a delicious crispness. There are several variants of this recipe but I want to publish just that yellowed by the time, which my mother does live again during Christmas and Easter.
Preheat oven to 180 °C (356 °F). While oven heats up, put the sugar in a kettle on fire and melt it in water (about a glass). After pour flour in a large bowl and add almonds, baking soda, powder cinnamon and mandarin-peel. Make a well in the center of the flour and put in the center the melted sugar, lard at room temperature, muscat wine and honey. So makes a soft dough worked with hands; if it is necessary add water at room ambient, just enough to soften the dough. Divide it in loafs with a circumference of about 20 cm and length as the trays. Bake loafs for about 30 minutes (they will be ready when the crust is golden). Once cooked, let cool loafs for about 10 minutes, then cut into slices about 1 cm thicks. Put again Piparelle in oven, yet hot but turned off, until they become cold. This step gives the characteristic crispness.
Piparelle are the perfect biscuits for who loves the taste of almonds and the scent of honey and citrus fruits. I suggest you to dim them in a little glass of liqueur wine, like Moscato, Passito and Marsala, after meals. But who doesn't like this kind of dessert wine, can dim them in milk at breakfast, in tea in the afternoon or eat them natural during all hours oh the day.
Doses for a kilogram
- 1 kilogram of superfine flour (00 Italian Flour)
- 30 grams/1,05 oz of sugar
- 200 grams/7 oz of honey, preferably Orange honey
- 130 grams/4,6 oz of lard
- 30 grams/1,05 of baking soda
- 100 grams/3,5 oz of almonds with the peel
- mandarin (or organe or lemone) -peel (of 1 fruit)
- half a glass of Moscato wine
- half tablespoon of powder cinnamon
We recommend for your shopping:
http://cocciudamuri.it/index.php/prodotti-gastronomici/aromi-e-spezie/aromi-per-spaghetti-all-eoliana-100g-82.html
Preheat oven to 180 °C (356 °F). While oven heats up, put the sugar in a kettle on fire and melt it in water (about a glass). After pour flour in a large bowl and add almonds, baking soda, powder cinnamon and mandarin-peel. Make a well in the center of the flour and put in the center the melted sugar, lard at room temperature, muscat wine and honey. So makes a soft dough worked with hands; if it is necessary add water at room ambient, just enough to soften the dough. Divide it in loafs with a circumference of about 20 cm and length as the trays. Bake loafs for about 30 minutes (they will be ready when the crust is golden). Once cooked, let cool loafs for about 10 minutes, then cut into slices about 1 cm thicks. Put again Piparelle in oven, yet hot but turned off, until they become cold. This step gives the characteristic crispness.
Piparelle are the perfect biscuits for who loves the taste of almonds and the scent of honey and citrus fruits. I suggest you to dim them in a little glass of liqueur wine, like Moscato, Passito and Marsala, after meals. But who doesn't like this kind of dessert wine, can dim them in milk at breakfast, in tea in the afternoon or eat them natural during all hours oh the day.
Doses for a kilogram
- 1 kilogram of superfine flour (00 Italian Flour)
- 30 grams/1,05 oz of sugar
- 200 grams/7 oz of honey, preferably Orange honey
- 130 grams/4,6 oz of lard
- 30 grams/1,05 of baking soda
- 100 grams/3,5 oz of almonds with the peel
- mandarin (or organe or lemone) -peel (of 1 fruit)
- half a glass of Moscato wine
- half tablespoon of powder cinnamon
We recommend for your shopping:
http://cocciudamuri.it/index.php/prodotti-gastronomici/aromi-e-spezie/aromi-per-spaghetti-all-eoliana-100g-82.html
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