Italian Sweet Chickpea Filled Cookies - Panzarotti Dolci Con I Ceci

Love What UEAT
3 days ago
3 min read

#recipe #Italianholidaycookies #Christmascookies #holidaybaking #panzarottidolci

#panzarotticonceci #calzoncellidiceci #raviolidiceci

Today, we are preparing you an authentic classic Italian holiday recipe that dates back centuries. These irresistible bundles of sweet chickpea filled cookies are called panzarotti dolci con i ceci (chickpeas). They are prepared with a delicious creamy chickpea filling with the addition of cocoa powder, orange zest, honey and other sweet ingredients.

Needless to say that every region has its own version, however; the bottom line is that the “star” ingredient in this recipe is chickpeas.

Prep Time Dough: 45 minutes

Prep Time Filling: 15 minutes

Oven temp: 350F (180 C)

Bake Time: 20-22 minutes

INGREDIENTS: Makes approx 48 panzarotti (cookies)

DOUGH:

3 1/2 cups (525 g) sifted A/P flour

1/2 cup (125 ml) olive oil

1/2 cup (125 ml) white wine (room temp)

1/2 cup (125 ml) warm water

1 egg (for egg wash)

Neutral oil for frying

FILLING:

19 ozs (540 g) NET WEIGHT canned chickpeas (1 1/2 - 1 3/4 cans) drained & rinsed

1/4 cup (60 ml) sweet Marsala wine (or mosto/vino cotto or Cinzano Vermouth)

1/2 cup (100 g) sugar

1/4 cup (20 g) sifted cocoa powder

1/2 cup (125 ml) honey

1/2 tsp (2.5) cinnamon

Zest of half or whole orange

OPTIONAL TOPPINGS:

Drizzle of honey OR

Dusting of powdered sugar

DIRECTIONS: DOUGH

1) In a large mixing bowl (or you can use the well method) add your sifted flour.

2) In a measuring cup, mix together the olive oil & water. Whisk well.

3) Pour a little bit at a time into the flour. Mix with your hands.

4) Pour in the white wine, a little bit at a time. Work till the dough forms.

5) Place dough on a lightly floured work surface. Knead the dough until soft & smooth.

NOTE: if the dough feels tough, add more warm water, a little bit at a time should the dough fell sticky, add a bit more flour.

6) Cover dough in plastic wrap. Place in the refrigerator for 30 minutes.*** In the meantime, let’s prepare the filling

FILLING:

1) Drain & rinse well the chickpeas.

2) Using a hand blender (or blender or food mill), process the chickpeas until you achieve a thick smooth creamy paste.

3) Add in all the filling ingredients (no particular order). Blend/mix well. Set aside.

***Time to roll out the dough

1) Lightly flour your work surface. Roll the dough out to approx 1/8”(3mm) thin. Using a cookie cutter (or the top of a mason jar/large rimmed glass) cut into 3-3 1/2”(approx 7 1/2-9cm) circles.

2) Remove the excess dough. Knead & form into a ball. Cover in plastic wrap to be rolled out again.

3) Place a teaspoonful of the chickpea mixture onto the centre of each circle.

4) Lightly egg wash the outer part of the circle. Fold over into a half moon. Pinch & seal with the tip of a fork.

5) Place on a baking sheet lined with a clean dish towel. Cover with another clean dish towel to prevent the dough from drying.

6) CHOOSE TO FRY: fry the panzarotti in about 2-3” (5-8cm) of hot neutral oil (we used sunflower oil), turning them over till medium golden.

7) Remove with a slotted spoon. Drain on paper towels.

8) CHOOSE TO BAKE: egg wash the panzarotti (this will give them a nice shine) and place them in a preheated 350F (180 C) oven for 20-22 minutes or until medium golden.

NOTE: the texture of the doughs are different between the fried batch & the baked batch. Fried panzarotti have a soft texture versus the baked panzarotti are a more dry crispy.

Refrigerate when completely cooled in airtight containers. Can be kept in the refrigerator for up to 2 weeks.

Store any leftover filling in the refrigerator. Spread it over sliced toasted bread drizzled with honey. A delicious and great way to start your day or as a snack !