Carteddate

By cuznvin

Ingredients

• CARTEDDATE Christmas Cookie unique to the little town of Bari
• Mary Benedetto
• CARTEDDATE 2 1/2 lb. flour (8 3/4 C) 1 1/2 tsp. baking powder 1/2 C sugar 1 C Olive Oil (heated)
• 1 C Sweet white wine (tepid) 3 tsp. cinnamon
• VINCOTTO 2 Qts purple grape juice 1 Qt prune juice 4 C sugar 1 lemon, sliced 1 apple, sliced
• Optional - add some raisins and dried figs.
• CARTEDDATE: Mix all dry ingredients. Add warmed oil and work into dough. Add wine and an equal amount of water as required to get good dough consistency (about 2 - 2 1/4 cups total liquid).
• Roll dough to 1/16 " thick. Cut into strips 12-18" long X 1"to1 1/4" wide. CLICK ON THE THUMBNAIL PHOTO TO ENLARGE.
• Fold each strip in half lengthwise, and pinch each end together, and every 1.5 inches, making a small pocket in between each pinch. With the folded edge down, roll each strip loosely, and pinch as ne
• With the scrap pieces of rolled out dough, you can make little bows. Just cut a 1" slit lengthwise in the center and push one end thru the slit.
• Allow to dry for an hour or so.
• Fry in hot oil until golden and crisp.
• VINCOTTO: Combine all ingredients. Bring to very slow boil (barely boiling) for 6-7 hours until thick and foamy on the surface. If fruit was added, strain. Dip each Carteddate into boiling hot Vincot
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Preparation

Step 1

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