PISTOCCHEDDU
Wine: Vernaccia
DOC
Ingredienti:
1lb/500 g plain flour, 12oz/25 g granulated sugar, 3oz/80g. lard, 4 eg9s,
halt a glass of milk, juice of half a lemon, baking powder, coloured
confetti or hundreds and thousands, a little butter to grease the baking
tray,
salt
Mix together the flour, most of the sugar, half of the baking powder
and a pinch of salt.
Make a well in the centre and pour in 1 whole egg plus three yolks, the
lard and the lemon juice. Mix together until a soft dough is obtained,
adding a little warm milk if necessary. Knead well for about ten
minutes then roll out on a floured surface to about a quarter of an inch
thick.
Using a cookie cutter, cut out the biscuits and place on a greased baking
tray leaving enough space between them so they don’t join up during
cooking.
Heat the oven to 170° and bake for 25 minutes.
Remove from the oven and, sing a pastry brush, glaze with a mixture prepared
from the left over egg whites and the remaining sugar.
Sprinkle with the confetti and leave to cool.
