Servings:
24
Prep time:
30
Cooking time:
10
INGREDIENTS
- - 150 g of whole wheat flour
- - 150 g flour
- - 70 g of cane sugar
- - 2 eggs
- - 1 tablespoon ground cinnamon
- - 1 teaspoon of baking powder
- - 4 tablespoons dry white wine
- - Powdered sugar
- - Salt
- - 60 ml of peanut oil
INSTRUCTIONS
- Sift the wheat flour and the white one, then mix with the brown sugar, baking powder, cinnamon and a pinch of salt. Forme the classic fountain and pour the beaten eggs with the olive oil and the wine in the center.
- Mix the ingredients and knead until the dough is dry and elastic; if too soft, add 1 to 2 tablespoons flour
- Roll out the pastry on a floured tray until it reaches the thickness of a few millimeters. With a wheel cutter with scalloped edge cut 7-8 cm wide strips, then cut diagonally at a distance of about 12 cm, obtaining lozenges. Eventually make an incision in the center of each of about 5-6 cm
- Arrange the lozenges on a baking tray lined with baking paper, brush them with a little oil and bake at 180 ° C for 10 minutes. Take them out the oven when have taken a nice golden color. Otherwise, if you prefer you can fry them in peanut oil
- Let cool them, then sprinkle with powdered sugar to taste, using a sieve or a meshed strainer
