The quaresimali are Neapolitan cookies which, as can be deduced from their name, are typically eaten during the period from Carnival to Easter, known as Lent, a time of abstaining from fatty foods of animal origin.
Indeed, these cookies are free of butter, milk, and eggs, and are made using only flour, sugar, water, almonds, and spices.
In flavor and texture, they slightly resemble susamielli and roccocò which, instead, are made at Christmas.
What these cookies have in common, besides the almonds, is the presence of Neapolitan pisto, a spice mix including cinnamon, nutmeg, cloves, and coriander.
Some recipes also include candied citron which I have omitted.
Making them is really easy and quick, even when kneading by hand.
Now take a minute to read the recipe and then…let’s cook and eat!!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/2 tsp pisto (mix of cinnamon, nutmeg, cloves)
- 3/4 cup water (warm)
- 1/2 orange zest (grated)
- 1/2 tsp baking ammonia
- 8.8 oz almonds
- 1 egg (for brushing the surface)
Tools
- 1 Bowl
- 1 Fork
- 1 Pan
- 1 Baking tray
- 1 Parchment paper
- 1 Knife
- 1 Cooling rack
Steps
To prepare the quaresimali, start by toasting the almonds in a pan over low heat for about ten minutes.
Meanwhile, in a bowl, place the flour, grated orange zest, pisto, and sugar, and mix them well together. Then, slowly add the warm water in which you have dissolved the baking ammonia. Use a fork to mix all the ingredients directly in the bowl. When the dough starts to come together, add the toasted almonds and continue kneading by hand.
Then transfer to a floured work surface.
Compact the dough and divide it into two parts, shaping each into a loaf about 3/4 inch high and 2 1/3 inches wide, and brush the surface with a beaten egg.
Bake them initially in a preheated convection oven at 356°F for 20 minutes, then remove from the oven, allow the loaves to cool, and slice them into pieces about 0.4 inches thick.
Place the resulting quaresimali on the baking tray and bake again in the preheated convection oven at 320°F for 15 minutes.
Once removed from the oven, let them cool on a cooling rack, then enjoy them with tea or a sweet dessert wine like a good passito.
Follow me also on:
