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Cinnamon-Infused Ciambelline: Add 1 teaspoon of ground cinnamon to the dough for a warm, spiced flavor.
Orange Zest Twist: Substitute lemon zest with orange zest for a sweeter citrus profile.
Chocolate-Dipped Rings: Once cooled, dip half of each cookie into melted dark or milk chocolate and let set on parchment paper.
Almond Flour Addition: Replace 50 g of the all-purpose flour with almond flour for a nuttier taste.
FAQ
Can I substitute lard with butter?
Yes, but the texture will be slightly less crumbly, as lard contributes to the traditional crispness of these cookies.
Are Ciambelline Sarde difficult to make?
Not at all! With simple steps and ingredients, even beginner bakers can achieve excellent results.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour, but the cookies may be slightly denser.
What is the significance of lard in this recipe?
Lard not only enhances the flavor but also gives these cookies their signature delicate texture, making it an essential ingredient in traditional Sardinian baking.
Enjoy making these authentic Ciambelline Sarde and savor a slice of Sardinian tradition in every bite!
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