This is a cookie from the Pugliese province in Italy and its name is in the local dialect. In northern Italy it is known as the Tuscan "Castagnaccio".
I include this recipe especially for Michele, as I believe this cookie was her favorite among the several Italian holiday cookies that Ralph made.
Ingredients:
- 1 lb. (4 cups) roasted almonds, unsalted, chopped fairly fine
- 2 cups sugar
- 3 cups flour
- 1 tsp baking powder
- the zest of 3 oranges
- the zest of 2 lemons
- 1 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 oz. Ghirardelli semisweet chocolate, chopped medium fine
- 1-1/4 cups cold espresso or very strong coffee
Mix all the dry ingredients together, including the orange and lemon zest. Add coffee gradually. Press the mix together but do not knead it.. It should not fall apart, but it should not be sticky.
Roll the dough into ropes about 1" thick, cut on the diagonal about 1-1/2" long each, and lay on a greased cookie sheet. Bake at 350 degrees for about 12-13 minutes.
Cool.
Frosting (optional): Powdered sugar, milk, a little vanilla extract with a little sweet cocoa added. This is just drizzled on top of the cookies lightly or heavily depending on your taste.