Neapolitan Christmas pastries Recipe

These Christmas cookies, whose shape reminds of the Tuscan biscotti, dominated by the warm, earthy aroma of nutmeg, giving it the citrus fruit peel a fresh note.

Mix the flour with the baking powder and mix into a bowl. The nutmeg, with a nutmeg grater grate underneath. Similarly, the bowls of lemons, mandarins and oranges.

The almonds and hazel nuts, you need not peel before, finely grind the walnuts with. With the remaining ingredients into a solid, relatively dry, knead dough, which should still have loyalty.

If necessary. still add a little milk. Divide the dough into portions and roll them to about 3 cm thick Teigwürsten which is placed a distance apart on a baking paper-lined plate. Bake in a preheated oven at 180 ° C (convection oven 160 ° C) for about 30 minutes, until the Morsetti are golden.

The sheets and cut out the dough rolls easily diagonally into finger thick slices, which are again bake in the oven at the same temperature for 5 min. Allow to cool. In a tin can to keep the Morsetti several weeks.

TIP: The proportion of the nuts can be varied according to taste. Baking powder with the flour mix and more then seven. It is distributed optimally in the flour.

This recipe from Campania was offered to us courtesy of ARTE available.