Saccottini Pugliesi Pugliese Sandwich Cookies Recipes

SASSANELLI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
• Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
• Place almonds in the bowl of a food processor; pulse until finely chopped.
• Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
• Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
• Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.

ITALIAN SAVORY STUFFED PUFF PASTRY POCKETS

Steps:

• Pre-heat oven to 400F (200C). Line a cookie sheet with parchment paper.
• Roll out the rectangular sheet of puff pastry and gently roll a couple of time to smooth it out. Cut it lengthwise down the middle, then cut into three even parts. There will be 6 small rectangles.
• The top part of every rectangle, place a slice of prosciutto, 3 or 4 very thin slices of potato and a slice of cheese, be sure to leave a 1/4 inch border. Fold the bottom half over the top, gently seal the edges with your fingers, then seal shut with the tongs of a fork, dip the fork in a water while sealing.
• Make 3-4 small slits on the top of each envelope with a very sharp knife or scissors. Place the pockets on a parchment paper lined cookie sheet and bake for about 25-30 minutes or until golden. If they start to brown too quickly cover the pockets with a sheet of foil and continue baking. Immediately place on a wire race, and let cool about one minute, then serve.

VANILICE (SERBIAN SANDWICH COOKIES)

Steps:

• Combine shortening and 1/2 cup sugar in a bowl; cut with a pastry knife until crumbly. Add egg and vanilla; beat with an electric mixer until well combined. Work in 2 cups flour with your hands; knead until stiff and similar in consistency to pie dough.
• Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper or Silpat® mats.
• Dust a work surface generously with flour and set dough on top. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut into rounds with a 1 3/4-inch cookie cutter or the rim of a glass. For every 2 cookies you cut, use a smaller cookie cutter to cut a hole or shape out of the second cookie; the cut-out cookies will be placed on top of the whole cookies when filled.
• Re-roll the dough and continue cutting out cookies until all the dough is used up. You should have an equal number of whole and cut-out cookies. Transfer to the prepared baking sheets.
• Bake in the preheated oven for 10 minutes; do not let the cookies brown. Remove from oven and allow to cool on the baking sheet for a few minutes before carefully transferring onto wire racks. The cookies will be crumbly and fragile while still hot so handle carefully. Let cool completely.
• Place remaining 1/2 cup sugar into a bowl. Spread 1/4 to 1/2 teaspoon apricot jam onto each whole cookie, then place a cut-out cookie on top. Dip the filled cookies in sugar until well coated on both sides.

SACCOTTINI PUGLIESI (PUGLIESE SANDWICH COOKIES)

Steps:

• Preheat the oven to 375°F In a food processor or blender, purée the chickpeas with the honey, cocoa powder, cinnamon and salt. Transfer the mixture to a bowl and stir in the pine nuts.
• On a lightly floured work surface, lay out the puff pastry sheets. Using a 1½ inch round cookie cutter, cut out 64 rounds. Place a teaspoonful of filling in the center of half of the rounds. Sandwich with remaining rounds.
• Using your fingers, gently press the edges of the rounds together to seal in the filling (as cookies bake, parts of the edges will open). Refrigerate for 30 minutes.
• Place cookies on a parchment-lined baking sheet. Using the tines of a fork, prick the tops. Brush tops with the egg and bake until golden, about 18 minutes. Remove from the oven and transfer to a wire rack to cool. Sprinkle with confectioners' sugar.