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