CIALDONI DI RICOTTA

By ctozzi

Ingredients

• Dough:
• 1 Kg flour
• 150 gr. lard
• 200 gr. sugar
• 2 eggs
• 4 tsp. vanilla
• 4 tsp baking powder (try 5 next time)
• 1 tsp baking soda
• 1 1/4 cup warm milk (enough to make soft dough)
• Coating:
• 1 1/2 cups almonds, toasted and ground (not too fine)
• 1 cup honey
• want to try this recipe:
• 500 gr. flour
• 2 eggs
• 155 gr lard/shortening
• 1 pkg vanilla sugar
• 150 gr sugar
• 130 ml water, warm
• 1 pinch salt

Details

Servings 1

Preparation

Step 1

Add all dough ingredients in a food processor.

Let rest 30 minutes.

Roll out to 1/4 inch. Cut into squares 2 inches by 4 inches, wrap around canoli forms. (brush milk on end to “stick” together)

Bake at 350 for 10 – 15 minutes. (Golden, not brown, should still be soft, not crunchy)

Remove from canoli forms.

Melt honey, brush onto caldoni and then roll in almonds.
Can be frozen at this point.

Fill with ricotta or pastry cream.