More than 23,000 free and easy recipes online!
  

SPONSORS
CATEGORIES
Appetizers

Barbecue

Childrens Recipes

Christmas

Desserts

Low Fat

Restaurant

All Categories

All Recipes
RECOMMENDED RECIPES
Barbecued Island Chicken

Chocolate Cinnamon Stirrers

Blueberry Cheesecake Pie

Meatless Lasagna

Beef Stew

Alfredo Sauce

Chicken Curry

Crab Quiche

Barbecued Salmon

Apple Slices
SITE INFORMATION
About Us

Contact Us

Friends of My Easy Recipes

Site Terms

Site Map

RECIPE FOR CECIARCHIATA
Title: Ceciarchiata
Category: Hanukkah

Instructions:

Ceciarchiata (Italian Chanukah Confection)

3 large eggs, slightly beaten
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup olive or vegetable oil
1 cup honey
1/2 cup toasted and coarsely chopped hazelnuts*
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1 cup toasted and coarsely chopped almonds*

Toast whole hazelnuts and almonds by preheating the oven to 550 degrees F and placing the nuts on a cookie sheet on the middle rack. Roast for 4 or 5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10 minutes before chopping them very briefly in a blender or food processor.

Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1 to 2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.

Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.

Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400 degree F oven for 7 minutes.

Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.

Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments.

Makes 8 to 12 servings.



Recommendation: If you would like to uncover the secret recipes from your favorite restaurants, check out the Secret Restaurant Recipes!

Check out the following recipes too!

Chocolate Hazelnut Mini-sufganyot Chanukah Doughnuts


RECIPE SEARCH ENGINE
By category
By recipe/ingredient name
DESSERTS
Do you fancy a delicious dessert after the main course?
Whether it's an Ice Cream, Trifle, Brownie or even a Cheesecake, you'll definitely find what you're looking for!
Dessert List
RECENT SEARCHES
Most recent searches:

/s-baileys/s-/s-bailey/s-cod, /s-baileys/s-/s-bailey/terms, /s-baileys/s-/s-jhk, bailey/s-/s-baileys/s-/s-moos, /s-baileys/s-scone/terms, /s-baileys/s-/s-/s-moos, /s-baileys/s-/s-baileys/terms, bailey/s-/s-baileys/s-/s-mous, /s-baileys/s-/s-moos, bailey/s-/s-bailey/s-moos, /s-baileys/s-baileys/terms, /s-bailey/s-mous, /s-baileys/s-baileys/s-mous, /s-baileys/s-/terms, /s-bailey/s-tiramisou, /s-baileys/s-/s-/s-mous, /s-baileys/s-bennigan/s-mous, /s-bennigan/s-/s-bailey/terms, /s-bennigan/s-/s-bailey/s-cod, /s-baileys/s-halibut/terms, bailey/s-/s-baileys/s-/terms, /s-baileys/s-bailey/terms, /s-baileys/s-bailey/s-mous, bailey/s-blueberry, cheese cakes, cheese cakes, carrabas/s-halibut/s-kiffels, bailey/s-baileys/s-stir-fry, bailey/s-baileys/s-pasta, /s-bennigan/s-/terms, milk/\'n/s-baileys/terms, milk/\'n/s-baileys/s-zio//\'s, milk/\'n/s-baileys/s-yam, milk/\'n/s-baileys/s-triffle, milk/\'n/s-baileys/s-tilapia, milk/\'n/s-bailey/terms, milk/\'n/s-bailey/s-zio/terms, milk/\'n/s-bailey/s-zio//\'s, milk/\'n/s-bailey/s-yam, milk/\'n/s-bailey/s-triffle

Copyright © 2008 www.myeasyrecipes.net - All rights reserved.
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners.