Caggiunitti, or caggionetti, are deep fried almond fritters that are normally filled with chocolate and chestnuts that come from the regions of Molise and Abruzzo in Italy. While they are typically made as treats around Christmas, they are really tasty and comforting desserts that are perfect during the cooler months. Varying in exact ingredients and shapes and styles depending on where and by whom they are made, they are a typical cookie of the area and something that you must try if you have found a vacation rental in Abruzzo and are planning a visit during the winter.
If you want to try the warm, crunchy and tasty snack for yourself, why not try this recipe and get planning your next trip to Italy?
Ingredients:
450g of all-purpose flour
150g of sugar
90g of butter
15g of baking soda
A pinch of salt
2 eggs
Some warm milk (as needed)
For the filling:
225g of chestnuts
90g of dark chocolate
50g of peeled almonds
Mixed candied fruit
1 lemon
Extra virgin olive oil
Lard
Method:
1. Mix the flour with the whole eggs, sugar, butter and enough (warm) milk to produce a shortcrust-style pastry dough.
2. Leave aside to rest for about one hour (or, ideally, overnight in the fridge), then add the bicarbonate and knead to mix it in.
3. Prepare the filling by boiling, peeling and crushing the chestnuts. S
4. Sieve the chestnut purée into a tureen and mix in the chocolate in small chunks, a little candied fruit, the chopped almonds and a little grated lemon zest.
5. Roll out the pastry into a medium thickness, cut into long strips and drop a tablespoon amount of the mixture onto the strips at even intervals. Cut the strip between piles of the filling and fold the pastry around it and make little parcels like ravioli.
6. Fry these in a pan containing equal parts of oil and lard.
7. Remove when they are a deep gold and serve piping hot.
8. Enjoy!
This is just one of many, many different recipes so if you have other versions to share or you come across versions of the cookie that look different, do let us know!
Ingredients:
450g of all-purpose flour
150g of sugar
90g of butter
15g of baking soda
A pinch of salt
2 eggs
Some warm milk (as needed)
For the filling:
225g of chestnuts
90g of dark chocolate
50g of peeled almonds
Mixed candied fruit
1 lemon
Extra virgin olive oil
Lard
Method:
1. Mix the flour with the whole eggs, sugar, butter and enough (warm) milk to produce a shortcrust-style pastry dough.
2. Leave aside to rest for about one hour (or, ideally, overnight in the fridge), then add the bicarbonate and knead to mix it in.
3. Prepare the filling by boiling, peeling and crushing the chestnuts. S
4. Sieve the chestnut purée into a tureen and mix in the chocolate in small chunks, a little candied fruit, the chopped almonds and a little grated lemon zest.
5. Roll out the pastry into a medium thickness, cut into long strips and drop a tablespoon amount of the mixture onto the strips at even intervals. Cut the strip between piles of the filling and fold the pastry around it and make little parcels like ravioli.
6. Fry these in a pan containing equal parts of oil and lard.
7. Remove when they are a deep gold and serve piping hot.
8. Enjoy!
This is just one of many, many different recipes so if you have other versions to share or you come across versions of the cookie that look different, do let us know!