This recipe is from Alessandra Angelucci Pambuffetti and was made in a cooking class on our Umbrian Appetites Tour. I have since made it and the recipe worked perfectly. I followed all measurements exactly. This recipe is intended to keep well and be on hand for coffee dunking or even dunking into dessert wines. Whatever takes your fancy!
500g plain flour (preferably 00)
200g sugar
4 eggs (I used very large ones)
50g butter (soften almost to the point of melting, but not quite)
16g baking powder (seems a lot I know, but trust me)
200g of flavourings of your choice (I used dark chocolate chips bad roughly chopped almonds, skin on. Other nuts, dried fruits, chocolate, etc could be used. Be adventurous; I wished I'd added orange zest to mine. Could use cocoa powder, lemon zest, alcohol, etc.
1. Weigh and measure ingredients exactly. Place all dry ingredients on bench, make a well and add eggs and butter to this (yes, every ingredient at once!)
2. Mix all wet ingredients first (with fingers of course),mother slowly incorporate all dry ingredients until you get a lovely dough. Knead for a few minutes until you get a lovely soft dough(not sticky) that is springy to the touch.
Expect to incorporate all flour.
3. Cut dough into 4 equal pieces and shape into 4 long rolls (not too thin).
4. Place on a baking tray with baking paper and bake at 180 for 20 minutes. Cool on a wire rack.
5. Cut even sized slices (approx 2cm) and place back on baking trays for a second cooking to dry out.
Don't over cook or they will be too crunchy ; approximately 10 minutes then turn them over and allow another 5. They should just be changing colour.
Cool again on wire racks and store in airtight containers when completely cool.
Enjoy with your favourite cuppa or tipple!
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