Intorchiate a intorcinati pugliesi: biscuits without milk and eggs not very easy to prepare and taste great. 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, front swept 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. It closely resemble WINE DONUTS Castelli Romani. If you love making cookies and have a house that smells of cookies, have a look at all my COOKIE RECIPES.
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 or milk. They are also suitable for those allergic to eggs, because it does not contain even those. I followed the original recipe that was revealed to me during my TRIP TO MANDURIA, using lard instead of butter, I have found in many recipes online. 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!
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 the unrchiates, stinking: Preheat the oven to 180 degrees static. Pour extra virgin olive oil and white wine into a large bowl. 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 to the floured work top 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 have to have clean hands and the dough will have to detach completely and effortlessly from the work top.
Forming Puglia Intorchiate: divide the dough into equal parts weighing 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 they're going to swell a little bit because of the action of 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!