Copuletta is a delicious tea cookie that comes from the island of Sardegna in Italy.
500 g of Flour
100 g di lard or butter
pinch of salt and Warm Water
500 g crushed almonds
200 g sugar
2 egg whites
lemon zest of a whole lemon
1 tsp butter
Top off with powder sugar
Begin by soaking the almonds for a few minutes in boiling water and then remove the skin from the almonds. Toast them in the oven and then grind them coarsely in a mortar. Set aside
Next on a pastry board, or in the center of the table, pour flour and arrange into a mound; Melt a pinch of salt in warm water and pour it in the center of the flour, then gradually started to knead, adding in the lard or butter. When the dough is firm, let stand for 1 / 2 hour in a warm place.
Meanwhile, pour the egg whites in a bowl and beat on high mounting the eggs whites for about 30 seconds, then slowly add sugar. Lastly, FOLD in the chopped almonds and the grated rind of lemon.
Remove the resting dough and with a rolling pin extend dough into 2 sheets of equal size. With an upside down cup, make cut out circles of equal sizes. With a teaspoon, spoon the mixture of egg whites and almonds into the cut out circle, spacing the mounds, with the second sheet covers it all.
Pressing the edges with your fingers, so that every cake is thoroughly enclosed in pastry. Then lay down your copulettas, one by one, in a baking pan greased with butter and bake.
Finally, let cook over moderate heat for about 1 / 2 hour and serve the cakes dusted with powdered sugar and accompanied by a bottle of sweet and fresh I was born, to be served at a temperature of 10-12 ° C.