Spongata di Natale
Spongata di Natale
For the dough
Flour 300g
sugar 80g
butter 100g
dry white wine
icing sugar
salt.
For the filling
Almonds 75g
sugar 40g
honey 200 gr
hazelnuts 75g
walnuts 150 gr
pine nuts 30 gr
biscuits 100 g
candied citron and orange, cut into cubes 100 gr
sultanas, already softened and squeezed 50 g
cinnamon powder 5 gr
½ liter of white wine
½ grated nutmeg.
PREPARATION
Two days before preparation of spongata prepare the filling: place the almonds for a few minutes in boiling water then drain them and remove the skin. Let dry and pound them in a mortar with a little sugar.
In a saucepan, pour the honey, white wine and boil gently, over low heat for a few minutes, then add the almonds, hazelnuts, walnuts and pine nuts coarsely chopped, crushed biscuits, candied fruit, cinnamon nutmeg and then, using a wooden spoon, stir to mix well.
Turn off the heat and let stand the stuffing.
Prepare the pastry: mix the flour with the sugar then add the melted butter, wine and a pinch of salt; knead well and cover the prepared dough with a plastic bowl, then let stand for about 1 hour.
After this time, take the dough and with a rolling pin create a layer of about 3 mm thick; with half of the sheet coat the bottom of a baking pan greased with butter, place over the filling, cover with the remaining dough and weld edges.
Prick the surface of spongata with the tines of a fork and place in preheated oven at 180 ° C for about 30 minutes.
After this time, remove the spongata from oven, let cool, sprinkle with icing sugar and serve.
Preparation time: 3 days and 2 hours, 0 minutes, 0 seconds