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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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An Italian dessert that's kind of a cross between a cake and a cookie. When left out overnight, it's similar to biscotti the next day. Ingredients:
berries and/or fruit (whatever mix you want...i used strawberries, raspberries and tangerine suprems) |
lemon juice |
1/2 cup sugar |
2 1/2 cup flour |
1 cup sugar |
1 tsp baking powder |
8 tbs butter (one standard stick cubed) |
1/3 cup milk |
1 egg |
almond extract or amaretto liquer |
mint to garnish. |
Directions:
1. Place Fruit, Berries, Lemon Juice and 1/2 cup Sugar in a sauce pan on Medium Heat.
2. Lower heat and allow to reduce while you make the dough and cook the Ciambela.
3. Place the Flour, 1 cup of Sugar, Baking Powder and Butter in a food processor and process until the sugar is incorporated and mixture is crumbly.
4. Add the Milk, Egg and Almond Extract or Liquer to the food processor and process until it just comes together.
5. Do not overwork the dough.
6. Turn the dough out onto a working surface and shape into a dowel.
7. Turn the dowel in on itself and form a ring.
8. Place on a greased cookie sheet and dust the ring with a little granulated sugar.
9. Bake at 400 degrees for 20-25 minutes until a toothpick comes out clean.
10. Slice and serve with the berry sauce and a sprig of mint. Dust with confectioner's sugar.
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