Puglia Intorchiate

Puglia Intorchiate, without eggs and milk: easy recipe

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!

THE Intorchiate PUGLIESI (easy recipe)

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  • 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


Puglia Intorchiate

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!

Puglia Intorchiate
Puglia Intorchiate

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Francesca 20 January 2019 at 15:50

Hello, beautiful recipe but if I can afford the lard it is lard but “lard”. Francesca

Ada Parisi 20 January 2019 at 21:03

Hello Francesca, the translator is automatically. But we can see if you can edit. A greeting and thanks

Marisa Pellegrini 25 February 2018 at 15:11

I found the email for sign up. Grazie

Marisa Pellegrini 25 February 2018 at 15:08

Ciao. My name is Marisa Pellegrini. I was wandering if you have sign up emails for your recipes.


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