NEAPOLITAN SOUR CHERRY COOKIES
Biscotti all’Amarena are a typical cookies from Campania, born out of the need for pastry chefs to dispose of scraps from the preparation of other desserts.
When I say scraps I mean the scraps, scraps and crumbs of everything that is prepared in a pastry workshop.
Back in the old days these cookies were made from leftover cookies, sponge cakes, panettone cakes, tarts.
Everything was reworked with cocoa, jam and black cherry syrup and the filling was created.
Then the rest was prepared.
SERVINGS:6
INGREDIENTS:
For the Dough:
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 3/4 cup cold butter, cubed
- 1 egg
- A pinch of salt
For the Filling:
- 1 cup crumbled sponge cake or other dry cake (or pastry leftovers)
- 1/2 cup crumbled plain cookies
- 1/2 cup unsweetened cocoa powder
- 1/3 cup sour cherries (chopped) in syrup, plus 2 tbsp syrup from the jar
- 2 tbsp sour cherry jam
- hazelnuts crumbs
METHOD:
Prepare the dough:
In a large bowl or food processor, combine the flour and powdered sugar. Add the cold butter and mix until the mixture becomes crumbly.
Add the egg and a pinch of salt, then knead until the dough is smooth and homogeneous. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Prepare the filling:
In a medium-sized bowl, crumble the sponge cake and cookies. Add the cocoa powder, chopped black cherries with their syrup, and black cherry jam. Mix well until the filling is moist and firm. If it is too dry, add a little cherry syrup.
Assemble the cookies:
Preheat the oven to 180°C (350°F).
Take the dough from the refrigerator and roll it out on a lightly floured surface into a rectangle about 1.5 cm thick.
Cut the dough into strips about 4 inches wide. Spread a line of filling in the center of each strip.
Fold the dough over the filling to enclose it, then cut into 2-inch pieces.
Top the cookies with the hazelnut crumbs.
Bake the cookies:
Place the cookies on a baking sheet lined with parchment paper and bake for 15-20 minutes or until lightly browned.
Cool and serve:
Allow the cookies to cool completely before serving.
These cookies will keep well in an airtight container for several days. Enjoy!
