Breakfast biscuits

Name: Breakfast biscuits (Tortelli di Marmellata)
Cuisine: Italy
Ingredients: grated rind of 1 lemon; 1 lb2 oz (475 g) plain white flour, sifted, plus extra for dusting; 1 teaspoon vanilla essence; 9 oz (250 g) granulated sugar; 3 large eggs; 2 teaspoons baking powder, sifted; 6 tablespoons icing sugar for dusting; 5 oz (150 g) butter, softened and cubed, plus extra for greasing; 3 tablespoons liqueur such as Strega or Galliano (optional); 3 tablespoons liqueur such as Strega or Galliano (optional); about 6 tablespoons white wine or cold water; about 6 tablespoons white wine or cold water; 1 lb (450 g) thick cherry or apricot or peach jam; 1 lb (450 g) thick cherry or apricot or peach jam; 1 lb (450 g) thick cherry or apricot or peach jam

Tortelli di Marmellata

Preparation info

Makes about
20
Puffs

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

In Emilia Romagna these delicious sweet versions of stuffed pasta are traditionally made and eaten at carnival time. You can buy them ready-made during the weeks before Lent in good pastry shops throughout the region, where people on their way to work stop for breakfast, dunking tortelli in huge bowls of foamy, milky coffee.

Ingredients

1 lb2 oz (475 g) plain white flour, sifted, plus extra for dusting
grated rind of

Europe
Italy
Emilia Romagna
Breakfast
Vegetarian
Mediterranean
Lent

Method

Pre-heat the oven to gas mark 5, 375°F (190°C).

Put the flour on to a board or clean work-surface. Make a hole in the centre with your fist and put in the lemon rind, sugar, vanilla and baking powder. Mix all these ingredients together with your hands. Shape back into a hill sh