pasta di pupa di mandorle (my version)

By ctozzi

This is a traditional Abruzzese Easter Treat. Somewhere in between a cake and a cookie that is shaped as a Doll (pupa) or a Horse for the kids or as a heart.

Note: this is undercooked. My husband just brought me one back from Abruzzo and it was concave in the middle indicating undercooking. Cut into it and it was.

Ingredients

• added the following:
• 500 gr. FLOUR (I used 700 gr. plus a little more when I turned it onto a board just so it didn't stick)
• 500 gr. ALMONDS, TOASTED AND GROUND
• 500 gr. SUGAR
• 6 EGGS
• 115 gr. cocoa
• 1 cup oil (I used 1/2 cup OIL plus 1/2 cup milk)
• 150 gr. chocolate chip, ground with almonds
• 2 tsp CINNAMON
• 2 tsp baking powder , 1/2 tsp baking soda, 1/8 tsp cream of tartar, 1/2 tsp vanilla (trying to imitate bertollini as the original recipe called for 2 packets of bertollini levito)
• 1 lemon, zested
• glaze:
• 200 gr. chocolate (i used semi-sweet chocolate)
• added a couple tsp shortening to thin it out a little

Preparation

Step 1

MIX ALL INGREDIENTS TOGETHER. (so the recipe says, I mixed sugar and eggs, oil and milk, then added flour, cocoa, baking soda, baking powder, cream of tartar and combined. Then added nuts, chocolate chips, lemon zest.)

LET SIT IN FRIDGE FOR 3 DAYS (thought that was over done, let it sit for a few hours). ON PARCHMENT PAPER, DRAW SHAPE YOU WANT. FORM WITH HANDS.

PUT IN OVEN FOR 20 MINUTES. (important: do not cook too long, this is supposed to be undercooked.)

Glaze: melt chocolate, pour over cool cake. decorate.