Sicilian Twists (Infasciadedde) #Christmas #Sicilian

Recipe for Sicilian Twists (additionally referred to as Infasciadedde – the Italian word ‘fasciare’ method to wrap or bandage) begins with pasta frolla as the base cookie that gets twisted round a rich, candy filling made from almonds, cinnamon and honey. 

As soon as baked, those delightful cookies are crowned with some other drizzle of honey and a sprinkle of sliced, toasted almonds.  these Sicilian Twists are incredible served as dessert with a cappuccino – and that i’ll even admit that I’ve been known to devour these for breakfast too!

For the Pasta Frolla dough

  • 1 stick (8 tablespoons) butter, softened
  • 2 tablespoons plus 1 teaspoon powdered sugar
  • 2 tablespoons plus 1 teaspoon granulated sugar

Pinch of salt

  • 1 whole egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • Zest from half a lemon
  • 2 cups flour

For the Filling

  • 1 ½ cups whole almonds
  • ½ teaspoon cinnamon
  • ½ cup honey

For the Topping

  • ½ cup Honey for drizzling
  • ½ cup sliced almonds, toasted*

  1. In the bowl of a stand mixer with a paddle attachment, cream butter then add each sugars and salt. Cream until fluffy, approximately  minutes.
  2. With mixer on low, add the egg and egg yolk till combined.
  3. add vanilla and zest and mix once more.
  4. With mixer on low, upload each cup of flour until blended.
  5. dispose of from bowl and knead by way of hand for approximately a minute.
  6. Refrigerate dough wrapped in plastic for up to a few days or at the least for two hours.
  7. while dough is putting in place inside the refrigerator, make filling.
  8. within the bowl of meals processor, procedure nuts to a fine crumb however no longer pureed.
  9. Toss with cinnamon then add honey. blend and refrigerate for later use.
  10. Preheat oven to 350 tiers.
  11. On gently floured surface, flatten and paintings pasta frolla dough in order that it becomes smooth and pliable but now not heat.
  12. Roll right into a 12×12-inch square.
  13. cut square into eight strips.
  14. get rid of filling from refrigeration and divide into eight portions.
  15. Spray your fingers with pan spray or a bit oil and roll out one of the filling pieces right into a log the identical length because the dough strips. Repeat for other pieces.
  16. Lay one filling log over every strip of dough and convey aspects of dough to center but do no longer pinch closed.
  17. cut each strip into 3. You must have 24 mini logs.
  18. Take every one and twist round once so the log now has spiral stripes.
  19. location 12 on every of two parchment lined cookie sheets.
  20. Bake for 15 – 18 mins till lightly browned. Do not over bake.
  21. Slide parchment with twists onto cooling racks and funky completely.
  22. while equipped to serve, drizzle with honey and sprinkle with toasted almond slices.
  23. *To toast almond slices, in a sauté pan over medium warmness, region nuts into dry pan and toss and cook dinner for approximately 5 minutes till browned

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