PANTOFOLA
One of FRANK SINATRA'S FAVORITES
PANTOFOLA COOKIES
Ingredients :
- 2 +3/8 cups of wheat flour
- 1 cup of semolina flour
- 3/4 cup of granulated sugar
- 1 cup of butter
- 1 egg
- 1 egg yolk
- 1/4 cup of sweet wine
- 1/2 tsp of vanilla powder
- 1 tbsp of milk
- 1 +3/4 tsp of baking powder
FOR THE FILLING:
- 4 cups of peeled almonds lightly toasted
- 1 +3/4 cups of superfine sugar
- 300 ml of water
- 1 organic orange only the grated zest
- 3/8 cup of candied orange peel
- 3/8 cup of candied citron
- 2 tbsp of orange jam
FOR THE GLAZE:
- 2 cups of icing sugar
- 1 egg white whipped
- 1 organic lemon
INSTRUCTIONS
- I recommend that you prepare the filling the day before you prepare the pantofole.
- Chop the already lightly toasted almonds, put them in a pot with the water and sugar, and let them cook.
- After 15 minutes and that is almost at the end of cooking, add the grated orange peel.
- Let cool and add the candied fruit cut into very small cubes and the orange marmalade.
- Let the mixture rest overnight in the refrigerator covered with plastic wrap.
Preparing the shortbread.
- In a bowl put the flour, sugar and butter and rub well (sand), add the baking powder, eggs, sweet wine, and knead, if the dough is still too hard add milk a little at a time.
- Once you get a nice soft dough, let it rest in the refrigerator for half an hour wrapped in plastic wrap.
- Shape the cookies
- After 30 minutes have passed, roll out the dough with a rolling pin on a well-floured pastry board; it should be evenly about half an inch thick.
- Using a pastry cutter, cut out circles 4 inches in diameter, then place a knob of filling in the center of the dough disks and close, giving the cake an oval shape.
- Pinch the two ends of the oval with your fingers to form an “S”,
- Place the Pantofole on a baking sheet and bake at 370 F for 15 minutes (preheated oven in static mode), they should just brown.
Preparing the icing
- In a bowl put the powdered sugar, grated lemon peel and its juice, and the egg whites previously beaten to stiff peaks.
- Start mixing with a spoon until you get a nice glossy frosting.
- Spread it generously with a brush on each “slipper” and let it dry well before enjoying them.
