Fried dough shards with almonds – Crostoli di mandorle

Ingredients for 1 servings:

• 2 liters of frying oil
• 30 g candied orange peel, finely diced
• 2 tsp, leveled cinnamon powder
• 1 tsp bitter almond flavoring
• 30 g milk
• 2 eggs, size M
• 1 pinch of salt
• 1 tsp lemon juice
• 100 g sugar
• 50 g butter or margarine
• 100 g almond(s), blanched, finely ground
• 350 g wheat flour type 405
• 6 tbsp granulated sugar
• 2 tsp cinnamon powder, optional

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

A sweet, crispy treat for young and old, recipe from Sicily, Italy

Heat the margarine in a water bath to 40°C. Finely chop the candied orange peel and place it in a blender with the cinnamon, bitter almond extract, and milk. Blend at full speed for 1 minute. Crack the eggs into a mixing bowl with the salt and sugar. Beat with a whisk until frothy and white. Stir in the milk mixture. While the blender is running, mix in the liquid margarine. Replace the whisk with a dough hook. Add the ground almonds and mix well. While the blender is running, add the flour a tablespoon at a time and knead into a smooth, firm dough. Add a little more flour or milk if needed. Wrap in cling film and let rest in the refrigerator for 60 minutes. Cut the dough into strips and roll them out thinly, ideally using a pasta machine (up to speed 2). Cut the strips into diamond-shaped pieces using a pastry cutter and score each one in the center (see photo). Heat the frying oil in a deep fryer or wok to 160-170°C. Fry the dough pieces on both sides until light brown. Drain on kitchen paper and sprinkle with very fine sugar or cinnamon sugar. Serve warm.