Tra cielo e
Bring the water to a boil and dip in the bitter and sweet almonds, drain and peel them. Arrange them on a baking sheet and dry them at 150°C. The almonds must dry without browning. When cold, chop them (with a mortar or a mixer). Once chopped, add them to the sugar and grated lemon rind. Mix well and let the mixture settle. Now stir in the stiff beaten egg whites until the dough is soft and compact. Now prepare the balls moistening your hands in a bowl of water, place them on one side on the sugar, arrange them on a baking sheet covered with baking paper with the unsugared side facing down and flatten them slightly to get the characteristic shape. Remember to space them adequately because during baking the dough tends to increase in volume. Let them settle for about 20 minutes (in the meantime turn the oven on to 180°C) and then start to bake lowering the temperature of the oven to 160°C for about 15-20 minutes. Check your macaroons and remember they must not become darker than a warm golden honey colour.
Peel the almonds, then cut them into strips and place them in a not very hot oven and leave to dry; they should not dry out or colour too much. Grease the baking sheets with lard or oil and sprinkle with a little flour. Preheat the oven to 150°C. Whip the egg whites stiff then add the almonds, the grated lemon rind and sugar, mixing the ingredients very gently and then, using a spoon, place some little heaps on the sheet leaving a little space between one heap and the other so that during baking they don't get stuck together. Once finished, lower the oven to 140°C and put the baking sheet in. It is advisable to leave the oven slightly open. Let them cook for about twenty minutes being very careful because they absolutely must not lose the white colour. Leave to cool and serve.
Separate the egg whites from the yolks you will put aside with the other two yolks provided for in the recipe. Now whisk the egg whites very firm with 300 g of sugar and a pinch of salt using an electric whisk.
Gently add the cream of egg yolks and sugar, stirring with a movement from bottom to top being careful not to deflate the egg whites. Then add the flour gently, gradually.
With the help of a pastry bag shape the biscuits directly onto a sheet of baking paper placed on a baking sheet. Leave enough space between them and make them with a size of about 10 cm by 3 cm.
Sprinkle with the remaining sugar and icing sugar. Bake in a preheated oven at 180°C for 30 minutes until they are golden brown. Leave to cool and serve.
Preparare l’impasto unendo semola e lievito, aggiungendo lentamente la buccia grattugiata e il succo di due o tre arance, 3/ 4 uova, tre patate lessate, piccole e schiacciate e tanto latte tiepido fino a renderle quasi fluide. In ultimo un bicchiere da vino di acquavite. Lavorare lentamente e con i pugni, esattamente come si lavora l’impasto del pane. Lasciar lievitare l’impasto almeno 3 coprendolo con un telo e sopra di esso anche una coperta per tenere il tepore costante. Quando l’ impasto risulta ben lievitato è quasi il doppio e con le bolle in superficie, versarlo con un mestolo dentro un imbuto adatto o una sac-a poche. Friggere in abbondante olio di semi ( che non intacca il sapore).
Peel and finely chop the almonds. Prepare the sugar syrup with half a glass of water and orange blossom water. Stirring constantly, add the almond flour until the mixture is very hard. Leave to cool in the same pot or on a counter lined with baking paper. When it is warm, make some balls rolling them slightly between your wet hands. As you make the balls, roll them in a tray sprinkled with icing sugar. If you want to pack them according to tradition, wrap the "guelfos" first with paper for sweets and then with tissue paper, twisting it in the shape of a sweet and fraying the edges with scissors.
Knead the flour with lard and eggs, work it well until you obtain a phyllo dough, cut into strips of about 2 cm with a cutter and make the typical shape. Fry in hot oil and dip in the honey, after warming it in a pan with the orange zest, when it becomes frothy.
Ingredients for the icing:
Put the raisins on high heat covered with a sufficient amount of water and let it warm up, before the water gets to boil remove the raisins, drain and dust them with a little flour. Melt the lard, or whatever you have chosen, in a pan. Pour the flour into a bowl, add the lard and knead for a while. Add eggs one at a time and the yolk and continue to knead. Add sugar until the mixture is elastic, add walnuts, almonds, aniseed and raisins and mix well. Preheat the oven to 170°C.
Take small balls of dough and make them into rolls, flatten them with your hands and cut into a diamond shape.
Spread the papassini made in a pan lined with baking paper and bake for about 15-20 minutes.
Meanwhile, prepare the icing as follows:
you just have to mix the remaining egg white with icing sugar and spread it on the papassini rather quickly because the icing tends to dry, then add the sprinkles for a touch of colour.
For the pastry:
Mix the ricotta cheese, two tablespoons of flour and sugar in a large bowl and then add the zest of a lemon and an orange. One by one, add the eggs, vanilla and finally the raisins. Leave to settle in the refrigerator and in the meantime, prepare the dough.
Pour the flour on a pastry board making a well in the middle with your fist and put the sugar there, the baking powder, the softened lard, two fingers of warm water and a pinch of salt. Begin kneading the dough vigorously with your hands for at least 15-20 minutes. The dough should be soft and easy to spread out. Put the mixture into a container and cover with plastic wrap (without it touching the dough) and leave to settle for half an hour.
Then roll out the dough with a rolling pin or with a pasta machine. Make some pastry disks the size of a teacup with a biscuit shaper or a knife. At the centre of each disk put a generous spoonful of stuffing and finally pinch the pastry around the edges creating a basket with about six tips. Arrange Sas Casatinas on a baking sheet lined with baking paper and bake at 180°C for 30 minutes. You can serve immediately hot or at room temperature.
Ingredients (for 10-12 persons):
The cheese must be fresh (4-5 days of ripening).
Mix the flour with the eggs, a pinch of salt dissolved in a spoonful of water and lard. Knead the dough until it reaches a smooth, soft consistency, then leave it to settle.
Meanwhile, grate the cheese and mix it with the grated lemon zest.
At this point, get the dough and start to pull it in order to obtain a thin sheet and cut out many disks using the appropriate pastry cutting wheel or just the shape of a cup.
Distribute a good amount of the previously prepared mixture on a disk and cover with another pastry disk pressing the edges together well. To facilitate this, it is advisable to moisten the edges to be joined with egg white.
Proceed with filling and closing all disks: the seadas are ready.
Fry them in plenty of hot olive oil for about a minute: the seadas must be delicately browned.
They should be served hot, after being sprinkled with sugar or a film of honey.