PRINJOLATA

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
1

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
2

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
3

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
4

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