| Torciglione 1
Scake Coiled into a Cake Almond Paste Snake Coiled into a Cake Makes 1 cake, enough to serve 8 2 1/4 cups(250 grams)peeled almonds 3/4 cup plus 2 tablespoons(175 grams)sugar 1/4 cup plus 1 tablespoon(40 grams)candied citron or oranges peel,finely mininced. 1 to 2 egg whites Confectioners' sugar 9 blanched almonds 2 coffee beans or 1 amarena or maraschino cherry 1 silver candied oranges peel Grind the almonds to a flour in a nut grinder. Transfer to the bowl of a mixer and add the granulated sugar,candied fruit,and egg white and mix with the paddle attachment until you have a sticky almond paste. On a table lightly floured with confectioners' sugar,roll the mixture into a log that is thicker in the center than at the edges.Use a rubber dough scraper to help with the sticky paste. With scissors cut 9 parallel cuts along the top and then do the same along the inner edge at a 180 degree angle,forming an X.It will look somewhat like the markings of snakeskin.Put a whole almond in each cut along the back so the almonds marh down the back of the snake. Set the almond-past snake on a cookie sheet lined whith parchment paper and band into a loose half circle so it looks like a snake. Use 2 coffee beans for the eyes or cut an amarena or maraschino cherry in half and press into place. Set a thin slice of candied oranges peel to look like a tongue . Baking.Heat the over to 325 grades.Bake 5 to 10 minutes,then turn the oven down to 300 grades F and bake until it takes on color,about 25 minutes. Torciglione 2 Perugia- the Easy version Snake-shaped Almond Cake of Perugia-the Easy Version 1 pound 2 ounces(500 grams)almond paste 2 to 3 tablespoons egg withe, essentially half an egg white 1/3 cup(50 grams) candied citron or orange peel, finely chopped confectioners'sugar 9 blanched almonds 2 coffee beans or 1 amarena or maraschino cherry 1 thin slice candied citron or orange peel Beat the almond paste, egg white, and candied citron together in the electric mixer fitted whith the paddle attachment.Do not use the food processor for this step. Proceed as in the recipe for torciglione 1, page 295. Baking.Heat the oven to 250 grades F. Bake 20 minutes, then turn oven to 325 grades F and continue baking until it is lightly golden, about 15 minutes longer. Cultural Background With love Piero and Enea |
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Last modified 20th April, 1998