RCI-BR.005.0283.001
Forti
Doughnut-shaped cookies
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 600 g
- 250 g
- 250 g
- 250 g
- (3½ oz) bitter cocoa100 g
- 80 g
- a scant 0.1 l (3½ fl oz) milk1 unit
- .1 l (3½ fl oz) fortified red wine0 unit
- 2 unit
- 1 unit
- powdered yeast1 pinch
- icing (confectioner's) and granulated sugar1 unit
- ½ tsp
- cloves1 tbspcrushed
- 1 tbsp
- 1 unit
- ½ tsp
Method
1
Blanch almonds in boiling water for 2 minutes, then transfer to ice water and peel away the skins; grind the blanched almonds finely in a mortar or food processor.
2
Combine flour, caster sugar, molasses, ground almonds, cocoa powder, ginger, crushed cloves, cinnamon, pinch of powdered yeast, salt, and white pepper in a large bowl and mix thoroughly.
3
Heat butter and milk together in a small saucepan over low heat until the butter is melted, then stir in the fortified red wine.
4
Beat the 2 whole eggs with 1 egg white until well combined, then fold into the dry mixture along with the warm butter and milk mixture.
5
Knead the dough with a wooden spoon or by hand until smooth and homogeneous, approximately 5-10 minutes.
6
Divide the dough into 4 equal portions and shape each into a log approximately 12 inches long and 2 inches wide.
7
Place the logs on a parchment-lined baking sheet, spacing them 2 inches apart.
8
Bake at 350°F (175°C) for 25-30 minutes until golden brown and a skewer inserted into the center comes out clean.
28 minutes
9
Remove from oven and allow to cool for 10 minutes on the baking sheet.
10
Slice each log diagonally into 1-inch thick pieces while still warm.
11
Arrange the slices on the baking sheet and return to the oven at 300°F (150°C) for 5-7 minutes to dry slightly and become crisp.
6 minutes
12
Cool completely on a wire rack, then dust lightly with a mixture of icing sugar and granulated sugar before serving.