Quaresimali Leccesi: here is the original recipe for the Easter dessert

Quaresimali are fragrant biscuits typical of Southern Italy, especially popular in Salento, Campania and Sicily.

In the past they were mainly made during Lent, because, in that period of the year, one abstains from rich and fatty dishes, to favor a consumption of poorer food. Nowadays, things have changed a bit, so much so that it is possible to buy them all year round.

But now let's continue with the preparation of these tasty desserts.

Here are the ingredients for the preparation of Quaresimali

• 200 g melted butter
• 200 g sugar
• 2 medium eggs
• 500 g 00 flour
• 1 sachet of baking powder
• 250 g chopped almonds
• 5 grams of crushed cloves (optional)

Here is the preparation of the Lecce Lenten dishes

To prepare for Lent, it is necessary, first of all, toast the almonds in the oven for a few minutes, taking care to turn them often to avoid burning them.

After letting them cool, chop them coarsely with a knife.

Meanwhile, prepare the dough by mixing all the ingredients at the same time and when you are at the end add the chopped almonds.

After obtaining a compact and elastic consistency, form some flat cylinders 7 cm wide. Try to make them as identical as possible, so that they cook evenly.

Arrange the strips obtained on baking paper and start cooking at 180° for 30 minutes.

While they are still hot, cut them into pieces and let them cool completely before serving.

Quaresimali are similar to Tuscan cantucci and are the perfect desserts to eat at the end of a meal, also accompanied with wine or dry liqueurs. But now let's continue with the preparation of these tasty desserts.