Fruttoni of Puglia
Pastries from Salento derived from pasticciotti, with a filling of jam and almond paste
recipe given by our chef Marco Fabio Dei Genovesi at .
Ingredients
1 whole egg
5 egg yolks
250 g sugar
200 g lard
lemon zest
600 g flour
150 g ground almonds
150 icing sugar
2 red
2 egg whites
about 500 g jam
300 g dark chocolate
These ingredients are able to feed: 35persons
- This course is: Dolce
- Difficult to prepare: FACILE
- is a typical course made in: PUGLIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Procedure
Prepare the shortcrust pastry with the lard following the recipe in this link. Once you have made the dough let it rest for at least half an hour. Meanwhile, prepare the almond paste. In a bowl put the almond flour, icing sugar (if you buy the almonds you can grind them together with the caster sugar), stir, then add the egg yolks and mix again. Lastly incorporate little by little the whites beaten egg until stiff.
When the shortcrust pastry is ready, get the balls with a diameter of about 5-6 cm, flatten with a rolling pin (or with the palm of the hand) and line a mold (the same one you use for your pasticciotti of Galatina). Now put the jam on the bottom (a generous teaspoon) and on this spread a thick layer of almond paste, close with another disc of shortcrust pastry and bake in a preheated oven at 200° C for about 30 minutes.
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