PETRALI - DOLCI NATALIZI - Italian Christmas Sweets
Ingredients
PASTRY
250gr 00 Flour
75gr Sugar
75gr Lard
3 egg yolks
1 x satchel vanilla
pinch of salt
zest of a lemon
(a little bit of water if too crumbly)
FILLING
175gr dried figs (ground)
75gr toasted almonds (ground)
150gr walnuts (ground)
1/4 cup vin cotto
Squeeze of honey
Teaspoon of cocoa powder
Teaspoon cinamon
Rind of an orange (or a lemon if you don’t have an orange)
NB mixture should be firm and easy to roll into balls to use for filling. Pastry should rest for half hour in fridge.
WATCH THE METHOD HERE. Cook on around 180c until golden
