DECEMBER 2020 97
1 large egg, separated
1 Tbsp. water
Powdered sugar, for dusting
- Place flour, lemon zest, and salt in a
food processor, and pulse until combined,
about 2 pulses. Add butter; pulse in
3-second bursts until butter forms small
crumbs, about 4 pulses. Add anisette and
vanilla extract, and pulse just until dough
comes together in a mass, about 6 pulses.
Shape dough evenly into 2 (4-inch) disks.
Wrap dough disks in plastic wrap, and
chill 1 hour.
- Meanwhile, stir together preserves,
almonds, citron, and saba in a small bowl.
Chill, uncovered, until ready to use.
- Preheat oven to 350°F with racks in
upper third and lower third positions.
Whisk egg white in a small bowl until
smooth. Line 2 large rimmed baking
sheets with parchment paper. Unwrap
and roll out 1 dough disk on a lightly
floured work surface to^1 / 8 -inch thick-
ness. Cut out 12 circles using a 4-inch
round cutter, rerolling scraps as needed.
Spoon 2 level teaspoons of filling onto
each dough circle. Working with 1 dough
circle at a time, lightly brush dough edges
with egg white, making sure to brush all
the way to the outer edge of the circle;
Tortellini Dolci al Forno
(Emilian Fruit-Stuffed
Christmas Cookies)
ACTIVE 1 HR 10 MIN; TOTAL 3 HR 10 MIN
MAKES 2 DOZEN COOKIES
Not to be confused with the pasta of the
same name, these classic Emilian Christ-
mas cookies are made from a tender, flaky
dough filled with a sweet-tart trio of fruit:
cherry preserves, rich saba (cooked-down
grape must), and candied citron.
21 / 3 cups Italian-style 00 flour (about
111 / 8 oz.), plus more for work
surface
2 tsp. grated lemon zest
1 / 2 tsp. kosher salt
3 / 4 cup cold unsalted butter (6 oz.), cut
into^1 / 2 -inch pieces
1 / 2 cup (4 oz.) anisette (anise-flavored
liqueur)
1 / 2 tsp. vanilla extract
1 / 2 cup cherry preserves (such as
Bonne Maman)
1 / 3 cup chopped toasted slivered
almonds
1 / 3 cup diced candied citron (such as
Paradise Fruit Company)
21 / 2 Tbsp. saba (reduced grape must
syrup) (such as La Cà dal Non)
fold circle in half to form a half-moon
that encloses the filling, and press edges
together firmly to create a^1 / 4 -inch seal
around filling. Gently crimp edges using
a fork. Place on prepared baking sheet.
Once baking sheet is filled with half of the
assembled cookies, place in refrigera-
tor, and repeat process with remaining
dough disk and preserves mixture. Chill
both baking sheets of cookies at least 15
minutes.
- Whisk together egg yolk and 1 table-
spoon water in a small bowl. Using a fork,
prick tops of cookies to vent, and lightly
brush cookies with egg yolk mixture. Bake
cookies in preheated oven until puffed
and set, 20 to 25 minutes, rotating baking
sheets between top and bottom racks
halfway through bake time. Transfer
cookies to a wire rack, and let cool 30
minutes. Dust cookies with powdered
sugar, and serve.
MAKE AHEAD Dough can be made up to 3
days ahead and refrigerated until ready to
use. Fully cooled baked cookies may be
kept in an airtight container at room
temperature up to 2 days. Dust with
powdered sugar before serving.
NOTE Saba is available at amazon.com.
Candied citron is available at
PHOTOGRAPHY: VICTOR PROTASIO; FOOD STYLING: TORIE COX; PROP STYLING: CHRISTINE KEELY paradisefruitco.com.
