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 consistency. Perfect for parties, as a snack or after a meal.
In a bowl, beat eggs and sugar.
Add Vallé Pasticceria (previously softened) and lemon zest, mixing.
Incorporate flour little by little, keeping some aside for working the countertop; finally add the vanilla baking powder.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
Dust the countertop with flour and roll out the dough with a rolling pin.
Shape the ring biscuits: cut out large disks and smaller disks with a central hole (the hole can be made with a kitchen thimble).
Arrange the cookies on a baking sheet lined with parchment paper, spacing them apart.
Bake in a preheated ventilated oven at 180°C for about 10 minutes (check your oven).
Let the biscuits cool completely.
Spread jam on the whole cookies (without holes) and cover with the holed cookies to make the ring biscuits.
Dust with powdered sugar before serving.
Bowl
Rolling pin
Doughnut cutters
Plastic wrap
Baking tray
Parchment paper
Store in a tin box for up to 15 days.
Filling variants: chocolate cream, Nutella, pistachio cream. With Vallé Pasticceria a softer consistency similar to lard is achieved; with butter or margarine the biscuit will be crunchier and crumblier.
Italy, 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 |
