Sunday, May 19 2024

Rafaioli are typical sweets made in Altamura, Puglia.

Rafaiolo is a small fluffy sponge cake wraps a heart of Pasta Reale, and the thin coating of sugar and cocoa icing makes rafaiolo a unique and inimitable dessert.






Makes 10 Rafaioli


For Almond Paste
  • 3/4 cup shelled almonds
  • 2 cups granulated sugar
  • 1/2 cup + 2 tbsp cold water
  • 1 1/2 tbsp limoncello
For The Rafaioli Dough
  • 3/4 cup +1 tbsp cornstarch
  • 1/2 cup +2 tbsp sugar
  • 3 eggs
  • 1 level tsp baking powder
  • pinch salt
For The Royal Icing
  • 1+1/4 cup +2 tbsp icing sugar
  • 1 egg white
  • 5 drops of lemon juice
For The Chocolate Icing
  • 1 +1/2 cup dark chocolate
  • 4 tbsp butter
Prepare the almond dough:
First put the almonds in boiling water for 2 minutes.
Let the boiled almonds come to room temperature.
Peel spread on a tray and leave them to dry.
Grind the peeled almonds into a fine powder.
Separately combine the water and the sugar in a saucepan.
Cook on medium heat until the mixture attains a syrup consistency.
Pour the syrup into the ground almonds along with the lemon.
Continue to stir until the mixture thickens just like a dough.
Moisten the counter with some water so that the dough doesn’t stick.
Spread it out and let cool for 40 minutes.
Form into a loaf and refrigerate for 2 hours.
Prepare The Rafaioli:
First separate the yolks from the egg whites.
Beat the egg yolks with sugar.
Beat until the mixture becomes thick and creamy.
Next, beat the egg whites with a pinch of salt. Beat until soft peaks form.
Fold the beaten egg whites into the yolks.
Gradually add the sifted cornstarch, one spoonful at a time.
Make sure to mix from top to bottom.
Last of all add in the baking powder and mix well.
Take greased muffin tins, line with muffin liners.
Pour the batter inside, making sure to fill only 3/4 of the liner with the batter.
We don’t want the batter to pour out during baking.
Bake the rafaioli for 15 to 20 minutes at 350 F.
Remove from the oven and let cool on a wire rack.
Cut the base of the rafaioli with a sharp knife.
Remove a bit of crumb and place the almond dough prepared earlier.
Replace the base and don’t forget to close any gaps.
Prepare The Royal Icing:
Whisk the egg white until lightly whipped.
Add the icing sugar little by little.
Add the lemon juice and mix well.
Apply the Icing And Glaze:
Now for the finishing touches, first apply the royal icing.
You can do this while the rafaioli are still on the wire rack.
Let the icing dry thoroughly.
For the chocolate glaze, melt the dark chocolate with the butter in the microwave.
Let the glaze come to room temperature.
Once the royal icing is completely dry, glaze half the rafaioli with the chocolate glaze.
Let dry completely before serving.
Transfer the divine rafaioli on a serving tray and serve with coffee.
For the recipe, thanks to Antonia Bellino and  his blog 
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