Zelten and two drops of Grappa
Dessert
Young
6 people
Rossella Di Bidino, blog Ma che ti sei mangiato?
2 hour
Ingredients:
300 g raisins
1-2 tablespoon of Grappa
500 g dried figs (soft)
100 g walnuts
100 g almond
100 g hazelnuts
500 g butter
300 g sugar
1 teaspoon of vanilla essence
1 pinch of salt
8 eggs
800 g flour
1 + ½ packets of yeast (about 22 g)
1-2 tablespoon of Grappa
500 g dried figs (soft)
100 g walnuts
100 g almond
100 g hazelnuts
500 g butter
300 g sugar
1 teaspoon of vanilla essence
1 pinch of salt
8 eggs
800 g flour
1 + ½ packets of yeast (about 22 g)
Preparation:
First off, make sure you have several bowls.
You'll need a big bowl for the recipe, and then a series of bowls to hold the ingredients while preparing it.
Soak the raisins in a bowl in 1-2 tablespoons of Grappa. Stir and let stand.
Slice figs and chop the dried fruits (almonds, walnuts and hazelnuts) coarsely.
Mix the figs, dried fruit and the raisins and add 2 tablespoons of flour.
Now the hard work begins.
Whisk the butter slowly into cream, alternating the wooden spoon to the blender. Add sugar and whisk it further. Add vanilla essence, salt, eggs: one egg after the other and with loads of patience.
Mix the flour and the baking powder in a separate bowl, then gradually add the rest of the dough.
Add the figs, walnuts and raisins.
It should be mixed together until the mixture is smooth (and sticky).
Make sure not to squeeze the raisins. Grappa is not so strong, it shouldn't be removed. It gives a boozy kick to the Zelten.
Put one or two good handfuls of the mixture in star-shaped molds.
Evenly distribute the mixture.
Decorate the edge with pinenuts (one for each point of the star) and the center creating a sort of rose with glasè cherry cut into four pieces.
Bake at 180° for 40 minutes.
These Zelten shall be eaten within a week.
You'll need a big bowl for the recipe, and then a series of bowls to hold the ingredients while preparing it.
Soak the raisins in a bowl in 1-2 tablespoons of Grappa. Stir and let stand.
Slice figs and chop the dried fruits (almonds, walnuts and hazelnuts) coarsely.
Mix the figs, dried fruit and the raisins and add 2 tablespoons of flour.
Now the hard work begins.
Whisk the butter slowly into cream, alternating the wooden spoon to the blender. Add sugar and whisk it further. Add vanilla essence, salt, eggs: one egg after the other and with loads of patience.
Mix the flour and the baking powder in a separate bowl, then gradually add the rest of the dough.
Add the figs, walnuts and raisins.
It should be mixed together until the mixture is smooth (and sticky).
Make sure not to squeeze the raisins. Grappa is not so strong, it shouldn't be removed. It gives a boozy kick to the Zelten.
Put one or two good handfuls of the mixture in star-shaped molds.
Evenly distribute the mixture.
Decorate the edge with pinenuts (one for each point of the star) and the center creating a sort of rose with glasè cherry cut into four pieces.
Bake at 180° for 40 minutes.
These Zelten shall be eaten within a week.
Notes:
Zelten is a typical dessert from Trentino Alto Adige, which is prepared during the Christmas season at home and left as gifts for children on Christmas Eve.
