Viallini

Ingredients for 1 servings:

• 50 ml Amaretto
• 100 g sugar
• 50 ml olive oil
• 250 g wheat flour type 405
• ½ bag(s) of baking powder
• 100 g sultanas
• 100 g pine nuts
• n. B. water, lukewarm
• 1 pinch of salt
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

small pastries from Tuscany with coffee

Mix the olive oil, Amaretto, and sugar thoroughly. Gradually add the flour. Knead for about 15 minutes. Then stir in the remaining ingredients and add a little water to give the dough a smooth, kneadable consistency. Knead for another 10 minutes. Form the dough into small rolls and place them on a baking sheet lined with baking paper. Bake the viallini at 200°C (convection oven) for about 25-30 minutes. While the rolls are still warm, sprinkle them with powdered sugar and cut into small slices. Viallini are actually shaped like irregular balls, but I prefer to cut them like cantuccini.