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Introduction
Ciambelline Sarde are delightful traditional cookies from Sardinia, beloved for their rich flavor and crumbly texture. These ring-shaped biscuits owe their unique taste to a key ingredient: strutto (lard). Passed down through generations, this recipe captures the essence of Sardinian baking, blending simplicity with exceptional flavor. Whether served with a cup of coffee or enjoyed as an afternoon snack, these cookies bring a taste of tradition to your table.
Ingredients
500 g (4 cups) all-purpose flour
200 g (1 cup) sugar
150 g (2/3 cup) lard (strutto)
2 large eggs
1 tsp baking powder
1 tsp vanilla extract (optional)
Zest of 1 lemon
A pinch of salt
Milk, as needed (approx. 2–3 tbsp)
Granulated sugar for sprinkling
Directions
Prepare the dough:
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Add the lard and rub it into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
Incorporate the wet ingredients:
Beat the eggs with vanilla extract (if using), and gradually add them to the mixture. Knead gently until the dough starts to come together, adding milk as needed to achieve a soft yet non-sticky consistency.
Shape the cookies:
Roll the dough into small logs (about 10 cm/4 inches long) and join the ends to form rings. Press the seams lightly to seal.
Chill the dough:
Place the shaped cookies on a tray lined with parchment paper and refrigerate for 15–20 minutes. This helps them hold their shape during baking.
Bake:
Preheat the oven to 180°C (350°F). Brush the tops of the cookies lightly with milk and sprinkle with granulated sugar. Bake for 15–20 minutes or until they turn a light golden color.
Cool:
Allow the cookies to cool completely on a wire rack before serving.
Serving and Storage Tips
Serving: Serve the cookies plain, or pair them with a cup of espresso, tea, or a glass of sweet dessert wine for a true Sardinian experience.
Storage: Store the cookies in an airtight container at room temperature for up to 7 days. You can also freeze them for up to 3 months. Thaw at room temperature before serving.
Variations
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