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But what goodness and simplicity of the ingredients that everyone had at home... almonds, more or less, everyone had them, certainly not like today when we go and buy them more easily, we went to get them in the countryside, peeled them and kept them for the whole year! The menduladu are divinely good, in Gallura they prepared them and still prepare them today for Christmas. INGREDIENTS: For the pastry 300g of re-milled semolina 120ml of water 1 tablespoon of sugar 60g of lard For the filling 300g of almonds 60g of bitter almonds 200g of sugar 1 egg white the grated zest of a lemon and a tablespoon of dried orange zest Cook in a hot oven at 160° for about 10/12 minutes For the icing 250g of sugar half a glass of water 1 egg white Little devils to decorate For the icing 2 tablespoons of icing and 2 tablespoons of icing sugar, mixed well Alternatively, my usual royal icing 1 egg white 150g of icing sugar and 1 teaspoon of lemon juice #cucinamondo #dolcidisardegna #ricettesarde #cucina #cucinaitaliana #cucinare #don_in_cucina #cucinandoarte #cucinarechepassione #cucinamediterranea #secucinatevoi #passionecucina #healthycooking #cookingyourself #cookingthatpassion #cooking_for_truepassion #traditionalcooking #neapolitancooking #moderncooking #cookingwithinstamoms #cooking #italiancooking #romancooking #incucina #amocucinare #cookingwithlove #photogramsofcooking #love_ofcooking #typicalcooking #sweetnessofcooking #homecooking #naturalcooking #hautecooking