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Caggionetti - Abruzzi Cookie Recipe

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This recipe for Caggionetti - Abruzzi Cookie is from Gather Around Amy's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
1 lb. almonds, toasted and minced
1 lb. honey
1 spoon of seedless raspberry jam
zest of 1 orange
Pastry:
3 1/2 cups flour, maybe more
5 oz. white wine
5 oz. olive oil
Directions:
Directions:
Filling: Toast almonds at 325 degrees for 15 minutes. Mix all ingredients together and let sit on counter for 3 days.
Pastry: Boil wine and oil then cool before adding to flour. Mix well. The dough will be softer than ravioli dough. Run thru pasta machine 4 x. Cut dough into about 2 1/2 to 3 inch squares. Place a scant amount of filling in the middle of the square. Wet edges of dough with a little water. Fold over into a triangle and seal edges well. Fry cookies in light olive oil till golden brown. Drain on a paper towel and then sprinkle with granulated sugar.

 

 

 

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