lilinah at earthlink.net
Fri Jun 20 14:12:04 PDT 2008
I thank Johnna Holloway and David Walddon for further information on
Canisiones/Calisiones/etc. It reached me too late for my first batch.
But i'll study the info more when i do these again.
I made a short crust, using 1-1/2 cups unbleached wheat flour (no
malted barley!) and 1/2 cup pastry flour - both from Arrowhead Mills.
The pastry flour wasn't quite whole wheat, but it definitely was not
as white as the "all-purpose". I mixed the flour with a pinch of
salt, 1/4 cup white sugar, and several pinches of saffron crumbled.
Then i put 2 sticks of very cold butter in the food processor until
they were like peas, then i poured in the dry ingredients and gave it
a whirl, just enough to get the two to kind of mix together. I mixed
1-1/2 capfuls of rose water with about 1/4 c. water and worked it
into the flour and butter with 2 forks so it would adhere to itself.
Then I chilled the dough, which had lovely bits of butter in it.
I had previously made almond paste with 1 lb. blanched almonds and 2
cups white sugar, and a splash of almond flavoring (i like it
almond-y - and some period recipes call for the addition of some
bitter almonds). Then i worked in 2 capfuls of rose water.
I took the dough out of the fridge, divided it into equal halves, and
rolled out one part on parchment paper. Then i rolled out half the
almond paste on another piece of paper so it was just slightly
shorter than the dough. Then i flopped the paper over into the dough.
The dough was a bit sticky - it's rather hot here today - so i dusted
frequently with flour, and rolled the almond paste up in it,
Naturally i repeated the process with the other half of the dough and
of the almond paste.
Then i baked the two "logs" at... uh... 350? 375? F. for about 40
minutes until they were golden. I let them cool to a bit below body
temp, then sliced them while still warm. The dough was a bit crumbly,
but only a bit, and since these are for a friend's Laurel Vigil, i
didn't eat a slice, but i did cut off the ends to even them out and
ate that part. I'm sure they're going to be quite delicious.
This time they each made 12 slices - i might be able to get 15 or
more slices if i make each log a bit longer and lower.
I sure hope i get one tomorrow night!
I'm thinking of icing them with powdered sugar mixed with water and
some rose water... it'll be too much sugar for me, but probably not
for other folks.
It wouldn't be bad if i did it the same way again, but i'm
wondering... Would the dough be less crumbly if i added an egg or
two? Used less shortening?
Someday when i have the right tools, i'd like to try the ravioli
version. A friend picked up a pasta roller for me at a thrift store -
but it's missing its handle... making a little difficult to use :-)
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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