Ingredients
For dough
2 eggs
1/4 tablespoon sugar
1/2 cup tepid water
2 pounds flour
1/4 cup Marsala wine
6 tablespoons butter
2 teaspoon almond flavoring
1 1/2 tablespoons baking powder
pinch of salt
Cream filling
2 pounds Ricotta cheese
2 squares bitter chocolate, melted
2 tablespoons chopped citron
2 teaspoon anise flavoring
1/2 cup sugar
1/4 cup grated orange peel
1 tablespoon grated lemon peel
Peanut oil for deep frying
For dusting
Powdered sugar
Directions
Mix Ricotta and sugar, then add the flavoring, lemon and orange peel, chopped citron, and chocolate, blending well, until a custard consistency.
Add a little milk if not moist enough.
Place in refrigerator until needed.
Cut dough into several sections, and roll on lightly floured board until very thin.
Cut small discs about 3 inches in circumference, and fry in deep oil until a golden brown.
Drain on brown paper, and cool.
When cold, fill each disc with the cream filling, then place another disc on top and sprinkle with powdered sugar.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
