The traditional Sardinian sweets is linked mainly to two typical local foods: the saba and almonds. Both appear in the ingredients that almost regret eating a sweet view of the skill that is necessary to show for its packaging. We speak of Tiliccas. This is very fine sheets of dough yeast, filled with saba (made by cooking the juice), flavored with almonds and the pleasant zest of lemon and orange.
For the packaging of this cake is spectacular you will need:
250gr.
of wheat flour
·
25gr.
lard
·
250 ml.
Sapa
·
100 gr.
of bran
·
50 gr.
toasted almond cake
·
1 orange
· 1 lemon
· Salt to taste
The almonds should be chopped after roasting. In a pot pour two fingers of Saba and simmer then add the flour, ground almonds and grated orange and lemon peel. You will need to boil until the mixture will take some consistency. Then turn and leave to cool.
To the pasta add the flour with the lard, salt and enough of warm water. The mix worked well will then be pulled very finely with a rolling pin. Cut the dough with a toothed wheel into thin strips inside of which the compound should be stored saba and almonds cooked. At this point lift and push the flaps of pastry, but without joining them. Give the shape you want your muffin and bake for 50 minutes in the oven to 160 degrees.
