594. Roschetti

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 200 grams (about 7 ounces) of flour
  • 100 grams (about 3-½

Method

Blanch the almonds, dry in the sun or on the fire, toast until they turn hazelnut-brown, and chop into pieces half the size of a grain of rice. Mix the chopped almonds with the sugar and the flour. Make a hole in the middle of this mixture for the rest of the ingredients, and blend, working the dough as little as possible. Form a round loaf and let it rest for a few hours. Lightly flour the pas