Small fragrant corn cakes and dried fruit that once again show such as eggs, milk, yeast and sugar are not always indispensable for the preparation of soft mouth-watering biscuits.
This recipe of the peasant culture of Ancona is extremely timely, vegan, gluten-free and versatile, a “sweet in progress” that lends itself to be reinvented with endless combinations of ingredients.
Ingredients for 30 cakes by 4 cm diameter:
- 125 g of corn flour foil
- 48 g dried figs
- 25 g hazelnuts
- 25 g almonds
- 25 g walnuts
- 25 g raisins
- zest of 1 orange
- 2 tablespoons oil
- 375 ml of boiling water
- 1 pinch of salt
How to prepare soft biscuits
Soak the raisins in warm water for 30 minutes.
Chopped in a blender with the function pulse the corn flour with hazelnuts, almonds and walnuts coarsely order not to lose their crispness. The corn flour and pulse system help to avoid overheating and nuts.
Coarsely chop the figs and orange zest.
Drain the raisins from the water, squeeze it and dry it with kitchen paper.
Boil 375 ml of water.
In a bowl combine all the dry ingredients and mix.
Add the oil and boiling water to the dry ingredients gradually mixing.
The dough will be soft and slightly sticky.
You can bake the sandwiches into molds from the oven (the ones I used to have a dome shape) anointing them slightly before filling with the dough or form small rolls with your hands lightly greased with oil.
Bake at 150 °C for 40 minutes.
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