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PRZZID - cake recipe from Puglia to Vincotte

Ingredienti

• 1 kg of wheat flour
• vincotto 500 ml (or as it requires the flour to a soft dough)
• 100 g of cane sugar for the dough + 150 g for the glaze
• 100 ml of extra virgin olive oil
• 15 of
• ground almonds 75 g cocoa
• 1 egg "0"
• 20 cloves
• vanigiliato for yeast sweet
  
• cinnamon

procedure

1. Place almonds toast in oven (do not burn them)
2. When roasted blend them and set them aside
3. Place the flour in a fountain and gradually add all other ingredients let alone a glass of vin cotto
4. Stir the mixture until it becomes soft just in case it were hard, slowly add the vincotto you had put aside. In the opposite case, namely whether the dough is too soft, add a little 'flour
5. Divide the dough into rolls diameter of about 3-4 cm long and at least 40
6. cut into pieces about 5-6 cm long putting the knife in a diagonal to get the classic pointed shape that you see in the image
7. Flour one or more baking sheets, as necessary, and arrange the cookies on having the foresight to leave space between them so you do not uniscanodurante rising
8. Place the pans in the oven and let rise for at least 3 hours
9. Once the cakes are leavened, remove pans from oven and turn it warms up, the temperature is usually 150 degrees , but it depends on the type of oven
10. Bake for about 30 minutes constantly checking the doneness
11. Once cooled cakes, proceed with the icing :
    • Heat about 100 ml of water in a saucepan
      
    • slowly dissolve 150 g sugar (or less) over low heat until the mixture is smooth
12. When the glaze is ready, submerge 5-6 cakes at a time and stir with a wooden spoon
13. When they are completely covered in icing , extract them and place them well apart on a tray (possibly of wood so will not attack the surface, such as a pastry)
14. Let cool and then ... good tasting!

Tips

If the frosting is not enough you can always make other very quickly.
quantities of ingredients are approximate, you can always adjust them in order to get the right soft dough. The number of almonds
may vary according to taste.
Also try to include in the mixture of dark chocolate chips .

** Source of the recipe "I do it in casa.it"