The word cenci literally means “rags and tatters”.
•1 3/4 cups all-purpose (plain) flour
•2 tablespoons butter at room temperature
•4 teaspoons sugar
•grated rind of 1/2 lemons
•1 1/2 tablespoons wine
•lard or oil for deep-frying
•confectioners (icing) sugar
1.Sift the flour into a bowl and rub in the butter. Add the sugar, eggs, salt, lemon rind and wine, and work to a fairly stiff but very pliable dough. If it is too stiff, add a little more wine. Knead well and leave in a cool place for 1 hour wrapped in a cloth.
2.Roll out rather thinly, and cut into rectangles about 3 by 4 1/2 inches. Make three lengthwise cuts in each rectangle. The effect should be of 4 thin strips joined at each end – these strips can then be intertwined to look like knots. Fry the strips or knots, two three at a time, in plenty of hot lard until puffed up and golden. Drain on paper towels and when cold sprinkle with sifted confectioners’ (icing) sugar.
3.Cenci can be served alone or with a fruit salad, cold mousse or a similar type of dessert.
Preparation – Medium
•1 1/3 cups almonds, peeled and toasted
•3/4 cup granulated (caster) sugar
•1 1/3 cups confectioner’s sugar
•pinch of vanilla powder
•2 egg whites, beaten
•25 rounds, rice paper
1.Pound or grind the almonds to a powder
2.Add the granulated sugar, and half the confectioner’s sugar
3.Add the vanilla, and fold in the egg whites, a little at a time, until you have a smooth but not too runny mixture.
4.Put a little of the mixture on each round of rice paper.
5.Shape into diamonds and sprinkle with remaining sugar.
7.Bake in a slow oven (325 degrees F) for about 20 minutes, eonugh to dry the macaroons to your taste – remove them before they brown. Let cool and dust with sifted sugar.