Aeolian biscuits (Spicchitedda Eoliana)

Ingredients

1 kilogram plain flour
2 teaspoons pimento (allspice) 
1 cup white sugar
A pinch of salt
A pinch of ground black pepper
Vino cotto (as required) – this is home made boiled grape must typically from Malvasia grapes – can substitute balsamic glaze 
1 cup olive oil
1 teaspoon freshly ground cinnamon
¼ teaspoon of bicarbonate soda
The rind of two oranges that have been dried and ground 
Blanched almonds to decorate

Method

Heat oven to 200 degrees celsius.

Put dry ingredients into the bowl of a dough mixer and slowly add oil in a fine stream. Add vino cotto very slowly or the mixture will not bind. Aeolians say that the dough gets the “cosa” (won’t bind). Add vino cotto to form a firm dough that is not sticky.

Roll into logs that are finger width. Cut into 10cm pieces. Cut 2cm of each end in half and curl and decorate with an almond.

Line baking tray with baking paper and oil tray lightly. Place biscuits on tray.

Reduce oven temperature to 180 degrees. 

Bake for 20 minutes or until golden.

Do not overbake or the biscuits will become too hard.

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