Pantofola Sicilian Cookie Recipe

 

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.