San Martino biscuits

  • Start by preparing the ricotta cream: put it in the fridge overnight to drain all the whey, it should be dry. The following day, season it with sugar, add the chocolate chips and set aside in the refrigerator.

  • Meanwhile, work the biscuit dough: pour the flour, sugar and lard into a bowl. Insert the brewer's yeast dissolved in a little warm water and start working, either with the help of a planetary mixer or by hand. Try to make the dough sandy and gradually add the water, I recommend little at a time. It's important!

  • Add the cinnamon, gradually add a little more water and continue kneading all the ingredients. Almost at the end, pour in the salt, continue kneading and after a few minutes add the sourdough starter. Finally the fennel seeds.

  • Continue until you obtain a dough similar to that of bread, full-bodied, smooth and non-sticky. Once finished, give two turns of folds and form a ball.

  • Take a little lard and pass it over the entire surface, it will help prevent the dough from drying out. Cover with a tea towel and let rest for about 20 minutes.

  • After 20 minutes, take the dough again, form a long loaf and with the help of a spatula divide it into pieces.

  • At this point. take a little more lard and pass it on the work surface, massaging it and sprinkling it all over the base where you are going to work. Take the pieces of dough and create loaves.

  • Work them on themselves one at a time, avoiding letting them create air bubbles. You will get long strands. As soon as you have finished, massage again with a little lard to prevent the dough from drying out.

  • Now, take the loaves one at a time and make even smaller loaves, from which you will make chunks. Each chunk should weigh approximately 30-40 g. Once the pieces are finished, you will form the biscuits.

  • First of all, dip your fingers in a little water and spray the surface of the pieces. It will help the biscuit stick.

  • From a small piece, make a cylinder about 10 cm long and turn it on itself. Form a little snail, press the closure well or otherwise they risk opening.

  • Arrange them, spacing them apart, on a baking tray covered with baking paper. Leave to rise in the turned off oven for about 2 hours, they will double in volume.

  • Bake in static mode at 200°C for 15-20 minutes under the intermediate level of the oven. They should be well cooked, hard on the outside and soft on the inside.

  • As soon as they have cooled, with the help of a sharp knife, cut the upper part called cappelletto and prepare them for the filling.

  • Before inserting the ricotta cream, the biscuits must be wetted internally, and under the cap, with some Moscato wine. Then, with the help of a pastry bag, you will have to fill them with the ricotta cream. Finally, close with the cap and dust with icing sugar. If you like, also a little cinnamon.

  • Before serving them they should be left to rest in the fridge, preferably for a whole night, so that all the ingredients blend together.

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