Their origin is shrouded in mystery: Algerians are the biscuits, that “Algerian” They have only the name, since they really are typical biscuits of Palermo. It is extremely simple biscuits, round and notched, crisp and golden brown, covered with plenty of icing sugar. The dough is made with lard and Marsala and Palermo are found in every bakery and pastry. Unlike the majority of Sicilian pastry, In fact, Algerian biscuits are simple, both ingredients in both presentation. Unlike other biscuits such as ALMOND PASTE, you can find a peek at all my COOKIE RECIPES.
There is no historical evidence of their origin or source: some say it would be plausible that would see them created by the nuns (even the nuns, creators of many Sicilian sweet delights) Sett'Angeli the monastery in Palermo in 1600. But there are no historical confirmation to corroborate this hypothesis.
Like many Sicilian sweets (Cassata baked from the rind of the cannoli), Algerian biscuits contain lard. Because I know you ask me as many as you can replace, I tell you now that you can use butter. Cookies, though, prepared with the butter will be less crispy, more like a regular shortbread and will last less. You do. The dough is also the Marsala. I have seen many recipes replace the Marsala with milk, recipe but my grandmother is peremptory: Marsala takes, both for the taste and because alcohol is a natural preservative.
These biscuits come for breakfast, to be greedily soaked in milk. The preparation is very quick and, given that last long, I recommend you make in quantity. Last thing: Pull the dough thick enough. The Algerians are essentially biscuits, no cat languages. At this point I would say have a look at all my SICILIAN RECIPES, if you love the kitchen of my beautiful island, and recipes SICILIAN SWEET. Have a good day.
250 grams of flour 00
90 grams of powdered sugar or extra fine granulated
90 grams of lard (the donkey)
a medium-sized egg (size, weight about 55 grams)
5 grams gods ammonia for cakes or cream of tartar and baking powder
Marsala, to taste
a pinch of fine salt
icing sugar, just enough to decorate the cookies
The Algerian cookies are easy to prepare. Put on the work plan flour sifted with baking powder. Add sugar. Make a hole in the middle, put the egg and the lard in it (or butter) and start to knead with your fingertips until the mixture is a large crumbs. At this point, slowly add the Marsala, continuing to knead until dough is smooth, without lumps and uniform. Get a stick, wrap in plastic wrap and store in the refrigerator for at least 30 minutes.
Preheat the oven to 180 degrees static.
When the dough has cooled, spread on lightly floured work surface. Once you obtained a thick sheet about half a centimeter, derive the biscuits using one notched stencil. The biscuits Algerian Palermo are distinguished by their jagged edges.
Put the Algerian cookies on a baking sheet lined with parchment paper, bake at medium high and cook for 15 minutes or until the cookies are golden not.
Remove from the oven cookies, put them on a wire rack and let cool completely. When the cookies are cool, sprinkle with plenty of icing sugar. Bon appétit!