Excellent recipe from the food critic Luciano Pignataro for recycling jams and biscuits or cake or even panettone and make sumptuous cookies!
Neapolitan sour cherry cookies
- Preparation time: 40 minutes
- Ingredients for about 20 cookies
- Difficulty: Average difficoult recipe
- Ingredients
- For the pastry:
- 250 g of all-purpose flour
- 100 g of butter
- 70 g of granulated sugar
- 1 egg yolk
- 1 egg
- 1 teaspoon of baking powder
- Milk if necessary
- For the filling:
- 200 g of dry biscuits or leftover panettone
- 170 g of sour cherry jam
- 1 tablespoon of bitter cocoa
- 1 tablespoon of rum
- For the icing:
- ¼ egg white
- 50 g of powdered sugar
- Instructions
- Prepare the pastry. Mix the butter with the sugar. Add the flour and finally the egg and the egg yolk. Knead until the mixture becomes smooth and homogeneous.
Cover with cling film and leave to rest in the fridge for at least thirty minutes. - Prepare the filling. In a food processor, crumble the biscuits or cake, add the jam, cocoa and liqueur. Leave in the fridge to rest.
- Prepare the icing. In a bowl, beat the egg whites with the icing sugar until they become like a meringue.
- Roll out the pastry thinly in a rectangular shape. Distribute the filling inside the pastry in a line down the center. Wrap dough over mixture, sealing the filling inside. Turn the roll over to have the fold at the bottom and put in the refrigerator for at least thirty minutes to firm up.
- Preheat the oven to 350°F.
- Brush the roll with the icing. Cut the cookies to a thickness of about 3 cm. Arrange them on a baking tray cover with baking paper.
- Bake in the oven for about twenty-five minutes.
Tips to ensure the success of the dish:
- Add a spoonful of milk to the pastry if necessary.
- On the baking tray, the cookies should be placed spaced apart from each other because they will grow during cooking.
- The pastry should not darken too much so it is better to check the cooking every now and then.
