[RECETTE] Quaresimali, Italian Lenten Biscuits

[RECETTE] Quaresimali, Italian Lenten Biscuits

Do you know the traditional recipe for “quaregimali”, the delicious Italian cookie for Lent? To get ready with the family and enjoy on Sunday!

In the past, to sweeten Lent, Italian villages held fairs every Sunday, including the famous quasisimals, Traditional Lenten Biscuits. Today they can be ordered during Lent and at Easter in cafes and bakeries. Their recipe varies depending on the region. In Tuscany, for example, they are made from egg whites, sugar and cocoa powder. Their peculiarity lies in their original form, as they reproduce the letters of the alphabet. On the other side, quasisimals Instead, the Genoese cook with marzipan, sugar, orange water, egg white, flour, and fennel seeds. They are then filled with melting sugar flavored with pistachios, lemon or coffee, as they can still be seen today in several historic confectioneries in the Ligurian capital.

The origin of their preparation dates back to 1500, when the Augustinian nuns of the monastery of Saint Thomas processed marzipan with sugar, without adding animal products prohibited during Lent. In the 19th century, a famous patisserie in Genoa adopted the original recipe, which at that time was in danger of being lost after the destruction of the monastery. Cooking and eating on Sunday.

Quaregimali: a recipe from Genoa

For 30 Quasi Mali

Ingredients: 3 cups almonds; 1 glass of white sugar; 2 cups all-purpose flour; 1 cup brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 3 tablespoons unsalted butter; 3 eggs; Set aside 2 tablespoons of egg white.

Training :

1. Roast the almonds in a baking dish in a preheated oven at 185°C for 10 minutes. Let them cool down.

2. In a blender, finely grind ¼ of the almonds with ¼ cup of white sugar, then transfer everything to a large bowl.

3. Add flour, remaining ¾ cup white sugar, brown sugar, cinnamon and baking powder. Stir until the mixture is homogeneous.

4. Add the butter and stir it into the mixture. Add the rest of the almonds, coarsely chopped, then the eggs, then knead the dough until well combined.

5. Shape the dough into long rectangles on a greased and floured tin.

6. Brush each rectangle with egg white before baking for 25 minutes.

7. Cut into slices and put in the switched off oven for 15 minutes. Store in an airtight container.

Lenten dessert
Lean buns
lean soup

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