The Agrisicilia team
Ingredients
250 g of 00 flour
75 g of lard
80 g of cane sugar
2 eggs
1 tablespoon of baking powder for desserts
1 lemon zest
150 g of Sicilian Mango jam
For the finish
1 yolk
3 tablespoons of milk
to taste of icing sugar
A delicious variant of the classic Parisian biscuits, which have Sicilian origins, more precisely Ragusane.
The dessert takes its name from the appearance it has even before being baked, as it recalls the classy French baguettes, before being cut into slices and taking the shape of biscuits.
For the filling, our Sicilian Mango extra jam was used, very fragrant, sweet and with an exotic flavour, this jam is one of our latest novelties which, once tried, will no longer be missing in your cupboards.
Instructions
1.First, put the flour in a bowl and add the lard. Work with one hand to mix the lard with the flour.
2.Add the sugar and eggs and knead until you get a smooth consistency.
3. Complete with the yeast and a little lemon zest.
4. Roll out the dough with a rolling pin between two sheets of parchment paper sprinkled with a little flour.
5. Remove the upper sheet of parchment paper and spread the jam on the surface, then roll up the dough on itself, helping you with the parchment paper, until it forms a sausage.
6. Close the ends with your fingers.
7. Place the biscuit on a baking tray lined with parchment paper.
8. Beat an egg yolk with a few tablespoons of milk and brush it on the surface.
9. Bake in a preheated static oven at 180° for 28-30 minutes, then remove the Parisian from the oven and let it cool.
10.Sprinkle with powdered sugar and cut into slices.
Final result
