Yields1 Serving
For the biscuit dough
 400 g plain flour
 Pinch of salt
 2 tsp baking powder
 100 g sugar
 2 eggs slightly beaten; plus one egg yolk
For the butter icing
 150 g softened unsalted butter
 400 g icing sugar
 Few drops vanilla essence
 2 tbsp warm milk
For the frosting
 300 g caster sugar
 ½ cup water
 3 egg whites
To decorate
 1 tbsp halved lightly roasted almonds
 1 tbsp lightly roasted pine nuts
 Red and green glace’ cherries, halved
 Dark melted chocolate
For the biscuit dough

Preheat oven to 180C/Gas4; butter and lightly flour a baking tray; in a mixing bowl combine the sifted flour, salt, baking powder and sugar; make a well in the centre; add eggs and egg yolk and stir until soft dough forms; if dough is too hard add a little milk; roll out dough to a thickness of 1 cm and spread on a greased baking tray with the aid of your hands; bake for 15 minutes until a pale golden colour; remove from oven, cool slightly and whilst still in the tray cut into small squares; turn the squares over and bake for another 10 minutes until crisp and golden

For the butter icing

Mix icing sugar and butter in a big bowl, add a few drops of vanilla essence and using electric beater, beat until very creamy and ale, adding the warm milk a little at a time

For the frosting

Combine sugar and water in a small saucepan; stir over low heat until sugar dissolves; simmer uncovered for 5 minutes without stirring; using electric beater beat egg whites in a clean dry bowl until stiff peaks form; slowly pour hot syrup over egg whites beating constantly until icing is thick, glossy and has increased in volume

To assemble prinjolata

Slightly crush the biscuits and put into the butter icing mixture then add 100g pine nuts and 100g blanched almonds, both lightly roasted; mix thoroughly with a wooden spoon; put this mixture on a serving plate little by little forming a pyramid shape with your hands; cover thickly with the frosting and decorate with halved glace’ cherries, pine nuts, almonds and melted dark chocolate

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