Fiadoni are cookies filled with ricotta, and are a specialty of the Abruzzo region. Fiadoni are especially popular at the end of the Panarda, the feast held to honor the patron saint.
To serve 4 you'll need:
To serve 4 you'll need:
Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Ingredients:
- 4 whole eggs, a white, and three yolks
- Flour
- 8 ounces (200 g) fresh ricotta
- A fistful of raisins
- A fistful of candied fruit
- The zest of a lemon
- 2 shots rum
- 2 tablespoons anise seed
- A packet of chemical yeast (use 3 teaspoons baking powder)
- 1/2 teaspoon vanilla extract
- 1 tablespoon rendered lard or vegetable shortening
- Sugar
Preparation:
Combine the 4 whole eggs, half the rum, half the anise, vanilla, lemon zest, a tablespoon of sugar, the yeast, and sufficient flour to make a homogeneous dough.
Combine the yolks, remaining rum and anise, raisins, and candied fruit in a bowl, stirring well to mix thoroughly.
Preheat your oven to 360 F (180 C).
Roll out the dough slightly less than 1/4-inch, cut out rounds with the outer half of a doughnut cutter or a glass, dot each with a dab of filling, and fold them over to make half-moons. Lightly beat the remaining egg white, brush the half-moons with it, transfer them to an oiled baking sheet, and bake for 25-30 minutes.
Combine the yolks, remaining rum and anise, raisins, and candied fruit in a bowl, stirring well to mix thoroughly.
Preheat your oven to 360 F (180 C).
Roll out the dough slightly less than 1/4-inch, cut out rounds with the outer half of a doughnut cutter or a glass, dot each with a dab of filling, and fold them over to make half-moons. Lightly beat the remaining egg white, brush the half-moons with it, transfer them to an oiled baking sheet, and bake for 25-30 minutes.
