Intorchiate a intorcinati pugliesi. I I fell in love during my trip to Puglia in January, in Manduria for accuracy, land of the Primitivo. Of these cookies I bought it only a couple, Unfortunately, in a tiny bakery and it was love at first bite. Also because I tasted them before the sea, to sweep the sand from winter winds. Is’ hard to describe the taste of these poor biscuits, of peasant origin, made with what was in the house: oil, wine, flour, lard, sugar and almonds. The taste is sweet but not too much, wine and oil feel good, the texture is crisp, light but also pasty. They are perfect for breakfast, good for soak, but also delicious after a meal with a glass of sweet wine. Reading the recipe, you will immediately see that these cookies are easy to make: Make it even a double dose, because they are kept perfectly and for a long time. Cookies are suitable for lactose intolerant, because they do not contain butter, and those who are allergic to eggs, because it does not contain even those. For the recipe, I was inspired by Puglia.com site but I changed the recipe using, as I was told in Manduria, lard instead of butter. When I prepared the Apulian Intorchiate have been very successful, I even liked my father that when it comes to biscuits is very demanding. Try, I highly recommend it. Have a good day!
THE Intorchiate PUGLIESI (easy recipe)Print This
- DOSES FOR ABOUT 20 Intorchiate:
- 250 grams of flour 00
- 75 grams of sugar
- 35 grams of lard
- 70 milliliters of white wine does not dry (I used an aromatic white wine)
- 40 milliliters of light extra virgin olive oil
- 6 grams of baking powder or cream of tartar
- a pinch of salt
- granulated sugar to taste for garnish cookies
- blanched almonds, to taste
For the dough of Intorchiate pugliersi: Preheat the oven to 180 degrees static. Pour into a large bowl the olive oil and white wine. Emulsify liquids with a whisk. Add, rain, the sifted flour with the baking powder, then caster sugar and a pinch of salt (I like to abound because I want the rooms to feel good). Begin to knead until the liquids and the solids will not be amalgamated and until you have not obtained a coarse clay.
Transfer the dough on floured work surface and add the lard. Knead with your palm, long, until obtaining a homogeneous mixture, smooth, shiny and elastic. At the end of this stage, you will need to have clean hands and the dough should come off completely and effortlessly from the worktop.
Forming Puglia Intorchiate: divide the dough into equal parts of weight of about 25 grams. Take each piece and roll it on the work surface so as to form a cord along 15-20 centimeters. Then wrap on itself to give it the typical shape of a braid. Switch each biscuit on granulated sugar, so it is evenly coated. Garnish the Intorchiate slotting 3 almond in the three intersection points of the braid, as you see in the picture.
Line a baking sheet with parchment paper, Arrange the Intorchiate (well apart, because some’ swell due to the action of the yeast). Bake for 25 minutes or until the cookies will not be light and golden brown. Allow to cool completely before sampling. Indeed, I suggest you enjoy the following day Intorchiate, they will be crispier and tastier. Bon appétit!