500 grams (4 cups) flour
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.
300 grams (about2 cups) raisins
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 180°C (350°F) 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
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 140°C (275°F) for 20 minutes approximately.
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