Mpanatigghi - Sicilian Stuffed Cookies

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the filling: For the filling:
• 1 cup (150g) almonds, finely chopped 1 cup (150g) almonds, finely chopped
• 1/2 cup (100g) dark chocolate, finely chopped 1/2 cup (100g) dark chocolate, finely chopped
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Zest of 1 orange Zest of 1 orange

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 9g (3g saturated)
• Carbohydrates: 22g (12g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   Gradually pour in the white wine while mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a saucepan, combine the chopped almonds, dark chocolate, granulated sugar, water, ground cinnamon, ground cloves, and orange zest for the filling. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a cohesive filling. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles with a round cookie cutter.
6. 6.
   Place a spoonful of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and press the edges to seal. Repeat with the remaining dough and filling.
7. 7.
   Arrange the filled cookies on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8. 8.
   Allow the Mpanatigghi to cool completely before serving.

Treat your ingredients with care...

• Almonds — Make sure to finely chop the almonds for a smooth filling texture.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Orange zest — Grate the orange zest finely to infuse the filling with a subtle citrus aroma.

Tips & Tricks

• For a variation, you can add a pinch of chili powder to the filling for a hint of spiciness.
• Serve the Mpanatigghi cookies with a dusting of powdered sugar for an extra touch of sweetness.
• These cookies can be stored in an airtight container for up to a week.
• If you prefer a softer texture, reduce the baking time by a few minutes.
• Experiment with different fillings such as pistachios or dried fruits for a personalized twist.

Serving advice

Serve the Mpanatigghi cookies as a delightful dessert alongside a cup of espresso or a glass of sweet Marsala wine. They can also be enjoyed as a special treat during festive occasions or as a delightful addition to afternoon tea.

Presentation advice

Arrange the Mpanatigghi cookies on a beautiful platter, dusted with powdered sugar. Garnish with a sprig of fresh mint or a twist of orange zest for an elegant touch. The half-moon shape of the cookies adds visual appeal to the presentation.