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Recipe
Cartellate with Honey and Almonds
Crunchy Italian Honey Almond Pastries
4.3 out of 5
Indulge in the delightful flavors of Italian cuisine with these Cartellate pastries. Made with a delicate dough, deep-fried until golden and crispy, and drizzled with sweet honey and crunchy almonds, this traditional Italian dessert is a true delight for the senses.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
Makes approximately 20 Cartellate
Preparation difficulty
Medium
Suitable for
Vegetarian, Dairy-free, Nut-free (if almonds are omitted), Egg-free, Soy-free
Allergens
Wheat (gluten), Nuts (almonds)
Not suitable for
Vegan (contains honey)
Ingredients
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/4 teaspoon salt 1/4 teaspoon salt
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1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
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1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
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Vegetable oil, for frying Vegetable oil, for frying
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1 cup (340g) honey 1 cup (340g) honey
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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
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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.
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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.
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3.Divide the dough into small portions and roll each portion into a thin rectangle, about 1/8 inch thick.
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4.Cut the dough into strips, approximately 1 inch wide and 4 inches long.
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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.
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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.
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7.In a small saucepan, warm the honey over low heat until it becomes thin and runny.
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8.Dip each Cartellate into the warm honey, coating them evenly. Place them on a wire rack to allow excess honey to drip off.
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9.Sprinkle the toasted almonds over the honey-coated Cartellate, pressing them gently to adhere.
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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.
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