This is a specialty from Palermo and it is still prepared in some convent of the city.
The pumpkin jam with cinnamon goes very well with almonds and candied citron, creating a the perfect Halloween treat.
Difficulty level: |  |
|---|---|
Cooking Time: | 20 minutes |
Oven Temperature: | 200˚C |
Cooking Method: | Fan assisted |
Ingredients for 4 to 6 servings:
200g of sugar
3 eggs
200g of almond flour
150g of pumpkin preserve with cinnamon
50g of candied citron
1/2 teaspoon of grated lemon zest
A pinch of Salt
These pastries are an unusual idea for an afternoon tea, or for an after dinner treat. Pair them with a glass of Moscato di Pantelleria.
Steps:
Beat the eggs with the sugar.
Incorporate the almond flour, a little salt, the lemon scotland and mix well
Grease a baking sheet with oil, lay more than half of the mixture in spoonfuls so as to obtain many piles. Given to each of them a round shape.
Arrange a little pumpkin preserve and the candied citron on top of each disc.
Cover using the remaining dough to give each cake a dome shape with a round base and pointed center.
Bake in the oven at 200˚C for about 20 minutes.
The cakes should appear golden brown with a burnished tip.
The pumpkin jam is also perfect to prepare a Pumpkin Tart using our Sweet Shortcrust Pastry.
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