ceciarchiata taiglach
Recipe type: dessert
Serves: 8-12
  • 3 large eggs, slightly beaten
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 cup olive or vegetable oil
  • 1 cup honey
  • ½ cup toasted and coarsely chopped hazelnuts (keep separate from the almonds)
  • 2 teaspoons grated lemon peel
  • 1 teaspoon lemon juice
  • 1 cup toasted and coarsely chopped almonds (keep separate from the hazelnuts)
  1. Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1-2 minutes. Shape it into a ball, flatten it, and sprinkle it lightly with flour.
  2. Roll the dough out to a rectangle about ¼ inch thick. With a sharp knife or a pizza cutter, cut into ¼-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
  3. Heat the oil in a small saucepan (mine was a 2-quart pan) and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. (You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400 degrees F oven for 7 minutes, per the original recipe notes.)
  4. Bring the honey to a boil in a heavy casserole (I used a 5-quart casserole to accommodate hot honey and the dough balls) and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.
  5. Spread the toasted almonds over an oiled serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments.
  6. Keeps at room temperature for a day.
To skin the hazelnuts: from the CHOW discussion forum ½ cup hazelnuts 1½ cup water 2 tablespoons baking soda 1. Boil water and add in nuts and baking soda. 2. Cook for 3 minutes. Rinse a couple of nuts with cold water and test if skins easily slip off. If not, cook for another 2 minutes. 3. Drain and rinse with cool water. Remove skins with your fingers. Allow nuts to dry some; using a towel to help is fine. 4. Roast in a 350 degree F oven for 10-15 minutes. This may take longer (or shorter) depending on your oven rack position and thickness of pan, so watch carefully. Use your nose to test doneness. The sweet, roasted aroma of the hazelnuts will waft into your kitchen.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/ceciarchiata-taiglach/