Rafioli

Which are better Trogir, Makarska or Imotski? It doesn’t matter which region the recipe comes from just to have them on your table. These cookies represent Dalmatia in smell and taste. Almonds, citrus fruits, maraschino ...

Preparation steps

Mix the flour with the fat, add the lightly beaten eggs and yolks, sugar, grated lemon zest, rum, ground nuts, maraschino and water.
Knead the dough to be medium hard. Wrap it in cling film and leave for at least an hour to rest.
Roll out the dough very thinly, using a round mold to cut out circles. Fill each circle with a teaspoon of stuffing. Fold the circle in half and squeeze out the air. Prick each rafiol with a toothpick so that it does not crack during baking.
Bake for about 10 minutes at 150 c. Rafioli must stay bright. Leave the baked goods to cool slightly, keep them warm, then coat them with a brush soaked in warm water, lightly coat them and sprinkle them with crystal sugar.
Stuffing: Let the almonds fry to cool and grind them. Mix the almonds with the sugar. Mix the egg whites until stiff and lightly beat the eggs. Add beaten eggs, vanilla sugar, melted chocolate, rum, maraschino, nuts, grated lemon zest and finally egg whites to the mixture of almonds and sugar.

Ingredients

500gflour
200gfat or margarine
1eggs
1yolk
2spoons of rum
2spoons of maraschino
100gsugar
1grated lemon zest
a little water to knead the dough
a pinch of ground nutmeg
STUFFING:
200gsugar
250gfried ground almonds
1egg white
1egg
1vanilla sugar
1rib of chocolate
1spoon of rum
2spoons of maraschino
grated rind of lemon or orange
a little ground nutmeg

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