500 grams (4 cups) flour
200 grams (about 2/3 cup) mosto cotto (cooked must) or honey
100 ml white wine
150 grams (about 1 cup) chopped, roasted almonds
Multi-colored sprinkles
60 ml (1/4 cup) extra virgin olive oil                           
Salt to taste

Arrange the flour in a mound and make a well.  Pour in lukewarm water and the white wine.  Knead to obtain a ball of elastic and smooth dough.  Roll out the dough and cut into strips with a scalloped pastry cutter.  Fold the strips on themselves, roll them into ribbons and other shapes.  Fry the cartellate in plenty of oil.  Drain them on paper towels.  Warm up the honey or the mosto cotto with some water.  Pour it slowly over the cartellate.  Decorate with chopped roasted almonds and with multi-colored sprinkles. 



Christmas Cookies

300 grams (about2 cups) raisins
150 grams (about 1 1/2 cups) walnuts
150 grams (about 1 1/2 cups) almonds
300 grams (about 1 cup) honey, heated

4 grams (about 1 tablespoon) ground cinnamon
4 grams (1 tablespoon) ground cloves
50 grams (about 1/2 cup) flour
Grated zest of 1 lemon

Roast the walnuts and the almonds in the oven for a few minutes.  Peel and chop them.  Soak the raisins in water and then drain thoroughly.  Combine the nuts and raisins in a bowl.  Add cinnamon and cloves and the lemon zest (only the yellow zest - the white part is bitter).   Add the hot honey and the flour.  Continue to mix until you obtain an elastic dough.  On a floured surface, roll out the dough to 1 inch thickness.  Cut out different shapes of cookies and bake in a preheated oven at 180C  (350F) for 15 minutes approximately.

In a few regions, these cookies are baked over a bed of lemon tree leaves on a cookie sheet.  This tradition should be kept, if possible, because of the aroma of the leaves.



Almonds Lucanian Style

200 grams (about 1 1/2 cups) almonds
500 grams (about 2 1/2 cups) sugar
3 egg whites
Round wafers (ostie)

Blanch almonds 10 minutes.  Drain thoroughly, peel, roast and finely chop them.   In a large bowl, beat the egg whites until stiff peaks form.  Add the sugar, the almonds and a pinch of cinnamon.  Combine well all ingredients.

Place the round wafers (ostie) on a cookie sheet.  Pour some mixture on each one.  Bake in a preheated oven at 140C (275F) for 20 minutes approximately.



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