The Pizzetti di Cannella is a typical Christmas recipe of the Salento, in Puglia, which is passed down from generation to generation and every year gladdens our festive seasons. These delicious cinnamon bites are glazed with the scileppo, a glaze widely used in Puglia, also for the decoration of the sweet taralli. These cookies don’t contain butter and preserve quite long, so why don’t abound with doses?! Believe us, they will go as quicker as you can imagine!
Time: 120 min
- 1kg flour
- 250gr sugar
- 200ml olive oil
- Grounded lemon skin
- 4 eggs
- 20gr grounded cinnamon
- 32g baking powder
- Milk, as much as needed
Mix all the ingredients and knead to create a dough. Milk must be poured gently, as much as need to create a smooth and uniform dough.
Dampen the hands with some olive oil and shape the dough in strings of approx 2 cm’s thickness. Press lightly and cut in some little pieces of approx 1,5 cm’s length.
Put the little bites into a pan, covered with some waxed paper and cook in pre heathen oven for 10min. at 200° C.
Take out the biscuits from the oven and let cool down for a couple of hours.
Ingredients for the glaze
- 1 eggs
- 350gr sugar
- 400gr water
- Two tablespoons of fresh lemon juice
Pour the water and sugar into a pan and boil for approx 15-20 minutes until the sugar is completely melted. In the meantime, whip the egg white, adding a pinch of salt.
Once the sugar is ready, add the whipped egg white and stir well. Finally add two tablespoons of lemon juice.
Continue stirring until the glaze looks smooth and homogeneous. To test the glaze’s texture, pour some drops on a biscuit; the glaze should cover the surface without dropping or being absorbed.
Move all the biscuits onto the glaze and mix with a spoon. Remove from the pan and let firm up on a tray.