This was a very common cake in Mugello, especially for Easter and they
were usually dipped in alchermes.
- 1 kilo of flour
- 800 grams of sugar
- 180 grams of butter
- 8 eggs
- grated lemon skin
the eggs with sugar and add the skin of one lemon and melted butter, then
prepare a "fontanella" (drinking fountain) with flour and drop
the beaten eggs with the other ingredients. Mix very well and pull this
soft sheet of pasta dough in order to give it a thickness of 2 centimetres.
Cut the pasta in squares and but them in a tin, which needs to be buttered
and sprinkled with flour. Put them in hot oven for 12-20 minutes and when
they get gilded remove then.
When they are cold wet them with alchermes or "amaretto" (bitter
liqueur made with almonds) and sprinkle them with sugar.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni