Food Friday: Sicialian Twists

FoodLogo

photo(2)

 

 

 

 

 

 

 

 

 

 

 

 

 

This is my son’s favorite cookie and he is usually the one who makes them. They take some time but are not difficult.

Sicilian Twists

Filling:

1.5 cups almonds

0.5 cup honey

0.5 tsp cinnamon

Put all ingredients in a food processor and go at it until you have a smooth paste.

photo(7)

 

 

 

 

 

 

 

Set aside

Dough:

2 cups flour

one-third cup sugar

1 tsp baking powder

0.5 tsp salt

4 ounces (1 stick) cold butter cut into pieces

2 large eggs

1 tsp vanilla

1 tsp finely grated lemon zest

Combine the dry ingredients.

photo(9)

 

 

 

 

 

 

 

Add the butter

photo(10)

 

 

 

 

 

 

 

You can do this in a food processor or using your fingers. It should be mixed until it looks even and the butter is all incorporated.

Add the eggs, vanilla and zest.

The dough should be easily formed into a ball.

Flour your work surface and roll out the dough. I do half at a time. You can cool it in the refrigerator wrapped in plastic for a while if you think it needs more firming up.

photo(8)

 

 

 

 

 

 

 

Cut into strips about 1.5 inches wide.

photo(5)

 

 

 

 

 

 

 

Spray your hands with cooking spray or rub with butter.

Take about 1 tablespoon of the filling and roll it it into a long thin tube and set in center of a strip of dough.

Fold over the dough to enclose the filling.

photo(4)

 

 

 

 

 

 

 

Cut into thirds and twist each piece once or twice.

photo(6)

 

 

 

 

 

 

 

Place on a cookie sheet covered with parchment or foil.

Cook in 350 degree F oven for about 12-14 minutes – until slightly brown on the bottom.

Just before serving you can drizzle with honey and cover with sliced almonds. Mine never seem to last that long.

 

Happy New Year!!