Chickpea Cookies
calories: high
category: dessert
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Flour 1 kg.
Dry chickpeas 500 gr.
Sugar 150 gr.
Eggs 2
Egg whites 1
Black chocolate 150 gr.
Bitter cocoa 75 gr.
Candied citron peels 100 gr.
Powdered cinnamon 1 teaspoon
Cooked must or honey 1 glass
Extra virgin olive oil half a glass
Vermouth or white wine ½
Milk a small amount
Seed oil for frying as required
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Dry chickpeas 500 gr.
Sugar 150 gr.
Eggs 2
Egg whites 1
Black chocolate 150 gr.
Bitter cocoa 75 gr.
Candied citron peels 100 gr.
Powdered cinnamon 1 teaspoon
Cooked must or honey 1 glass
Extra virgin olive oil half a glass
Vermouth or white wine ½
Milk a small amount
Seed oil for frying as required
See our
Wine Tips
for your meals
Preparation For the filling: Steep the chickpeas overnight, then boil them and liquidize until you have a puree. Grate or melt the black chocolate and add as well as the bitter cocoa, 150 gr. of sugar, candied citron peels sliced finely, a teaspoon of powdered cinnamon and a glass of cooked must or honey. Mix everything together well.
For the dough: Mix together the flour, eggs, half a glass of extra virgin olive oil, half a glass of Vermouth or white wine and 150 gr. of sugar. Mix everything well and knead the dough. If it isn’t smooth enough, add a little milk. Cut the dough into a few pieces and roll them out on the thin side.
Put a knob of the mixture and continue as though you were making ravioli in a half moon shape. Cover the knobs with the dough from the same piece and cut them with a dented wheel. Brush the borders with milk for the white of an egg and close to avoid any air remaining inside.
These cookies have to be fried in plenty of hot oil. Fry quickly until they are golden brown then let the oil drain on absorbent kitchen paper and when they are cool, sprinkle with icing sugar. The Chef's tips Drink some Marsala wine with your recipe. Curiosity This is a typical recipe from Sulmona in the Abruzzo region, made particularly for the Christmas season where the match between chickpeas and chocolate is highly original
For the dough: Mix together the flour, eggs, half a glass of extra virgin olive oil, half a glass of Vermouth or white wine and 150 gr. of sugar. Mix everything well and knead the dough. If it isn’t smooth enough, add a little milk. Cut the dough into a few pieces and roll them out on the thin side.
Put a knob of the mixture and continue as though you were making ravioli in a half moon shape. Cover the knobs with the dough from the same piece and cut them with a dented wheel. Brush the borders with milk for the white of an egg and close to avoid any air remaining inside.
These cookies have to be fried in plenty of hot oil. Fry quickly until they are golden brown then let the oil drain on absorbent kitchen paper and when they are cool, sprinkle with icing sugar.
