Typical sweets from Sardinia made with shortcrust pastry, filled with jam or cream. The traditional recipe calls for lard, but it can be replaced with margarine or butter depending on the desired texture. Perfect for celebrations, as a snack or after meals.
In a bowl, whisk together the eggs and sugar.
Add Vallé Pasticceria (previously softened) and lemon zest, mixing well.
Gradually incorporate the flour, setting some aside to work the countertop; add the vanilla baking powder last.
Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
Dust the work surface with flour and roll out the dough with a rolling pin.
Shape the ring cookies: cut out large discs and smaller discs with a central hole (the hole can be made with a kitchen thimble).
Place the cookies on a baking tray lined with parchment paper, spacing them apart.
Bake in a preheated fan oven at 180°C for about 10 minutes (check your oven).
Let the cookies cool completely.
Spread the jam on the whole cookies (without a hole) and cover with the holey cookies to make the ring cookies.
Dust with icing sugar before serving.
Bowl
Rolling pin
Ring cookie cutters
Cling film
Baking tray
Baking paper
Store in a tin box for up to 15 days.
Filling variations: chocolate cream, Nutella, pistachio cream. With Vallé Pasticceria you get a softer texture similar to lard; with butter or margarine the biscuit will be crisper and more crumbly.
Italia, Sicilia
| Energy (kcal) | 326.27 |
| Carbohydrates (g) | 49.53 |
| of which Sugars (g) | 19.24 |
| Fat (g) | 12.35 |
| of which Saturates (g) | 5.06 |
| Protein (g) | 6.55 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.14 |
