The Intorchiate with almonds are one of Puglia’s traditional sweets, recognizable by their distinctive braided shape. The base of these cookies is made from flour, sugar and dry white wine, which not only adds aroma but also helps make the dough more crumbly. To these ingredients are added olive oil and a small amount of butter, and there are no eggs. Once shaped, the little braids are decorated with almonds and granulated sugar that caramelizes during baking, giving the cookies a sweet crust. If you prefer, you can also flavor the sugar with a bit of ground cinnamon. The final result is a cookie pleasantly crispy on the outside and tender on the inside, with a truly unique taste. These treats are perfect to serve during holidays, but also as a snack to enjoy at any time of the day. Great to accompany with a glass of sweet wine or tea. They keep for a couple of weeks if placed in a tin box or appropriate food bags. Below, let’s see together how to make the famous Puglian Intorchiate with almonds at home:
Other wine desserts recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 14 pieces
- Cooking methods: Oven
Ingredients
- 2.5 cups all-purpose flour (00)
- 3.2 oz granulated sugar
- 1 tsp baking powder
- 3 fl oz dry white wine (at room temperature)
- 5 tbsp extra virgin olive oil
- 3 tbsp butter
- a pinch of salt
- 1 tsp vanilla extract
- 1/3 cup blanched almonds (preferably not toasted)
- as needed granulated sugar
- 1 tsp ground cinnamon (optional)
Steps
Prepare the dough. In a large bowl, combine the flour, sugar, baking powder and salt. Then mix the dry ingredients well.
Make a well in the center of the flour and add the olive oil, the soft butter, the vanilla extract and the wine. Knead everything until you obtain a homogeneous, soft dough. If the dough is too sticky, add a little more flour.
Take small portions of dough and roll them with your hands to form cylinders about 9 7/8 inches long and roughly 3/8 inch wide. Fold the little roll in half (without cutting) and twist it onto itself to form a small braid.
Place each braid, as you form them, on a baking sheet lined with parchment paper. Then roll them in a bowl with granulated sugar mixed with 1 teaspoon of cinnamon (optional) and add two or three whole almonds on each cookie.
Preheat the oven to 356°F and bake the braids for about 30 minutes, or until they become lightly golden.
Remove from the oven and let cool completely. The Puglian Intorchiate with almonds are ready to be enjoyed!
Bon appétit and… see you next recipe!
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