Cartellate with Honey and Almonds

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (340g) honey 1 cup (340g) honey
• 1/2 cup (60g) toasted almonds, chopped 1/2 cup (60g) toasted almonds, chopped

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 6g (1g saturated)
• Carbohydrates: 29g (14g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the white wine and olive oil. Mix until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   Divide the dough into small portions and roll each portion into a thin rectangle, about 1/8 inch thick.
4. 4.
   Cut the dough into strips, approximately 1 inch wide and 4 inches long.
5. 5.
   Take each strip and roll it around a wooden skewer or a special Cartellate rolling pin, starting from one end and overlapping the dough slightly to create a rosette shape. Press the ends together to seal.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C). Fry the Cartellate in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. 7.
   In a small saucepan, warm the honey over low heat until it becomes thin and runny.
8. 8.
   Dip each Cartellate into the warm honey, coating them evenly. Place them on a wire rack to allow excess honey to drip off.
9. 9.
   Sprinkle the toasted almonds over the honey-coated Cartellate, pressing them gently to adhere.
10. 10.
    Let the Cartellate cool completely before serving. They can be stored in an airtight container for up to a week.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat until they turn golden and fragrant. Be careful not to burn them, as they can quickly become bitter.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is at the right temperature before frying the Cartellate. Use a candy thermometer to monitor the oil temperature.
• If you don't have a Cartellate rolling pin, you can use a wooden skewer or the handle of a wooden spoon to shape the dough.
• For a variation, you can sprinkle the Cartellate with powdered sugar instead of honey and almonds.

Serving advice

Serve the Cartellate at room temperature as a delightful dessert or sweet snack. They pair well with a cup of espresso or a glass of dessert wine.

Presentation advice

Arrange the Cartellate on a serving platter, drizzle any remaining honey over them, and sprinkle with additional toasted almonds for an enticing presentation.