Mar 212008
 

My first post on this blog was during the holiday of Purim and here we are one year later making Hamantaschen again. I decided to make three of the four fillings I made last year: Cranberry-Orange, Date-Walnut and Apricot Lekvar.

My family did not have a tradition of making Hamantaschen for Purim. My German grandmother made Haman’s Ears, which was dough that was rolled out and cut into strips, fried in oil and dusted with powdered sugar. I only started making this biscuits about 12 years ago when the little old lady that used to make them for our synagogue developed dementia and couldn’t make them anymore. She was not a member of our congregation, and so we used to drive 60 miles to Birmingham to buy them from her to serve at our congregation’s Purim party. One of the congregants went to pick up the 10 dozen Hamantaschen she had ordered and the little old lady didn’ t know why she was there and hadn’t made any biscuits. So, I received a frantic phone call asking if I could make them. I said I had never tried, but how hard could they be? I found a recipe and I have been making them ever since.

This year, I wanted to make another cookie in addition to the Hamantaschen because I had to make gifts to give to our landlords, who live about 100 yards away, and our new neighbors. It is Jewish law that on Purim one must send at least one Mishloach Manot (sending gifts of food) to a friend and also send Matanot La’evyonim (gifts to the poor). You are suppose to give two different types of ready-to-eat food, each of which require a different blessing. So, you can give two different cakes or biscuits or fruits, etc or mix them up.

I was looking at an Italian blog and found a link to a recipe for biscuits that are from the Jewish Ghetto in Venice. A friend of mine who is from Venice told me that he remembers going to a bakery in the Ghetto and buying these biscuits. They are called Impade and they are filled with an almond filling and rolled in icing sugar (confectioner’s sugar). Have a look at the link below for more pictures on how to make the cookies. If you speak Italian, then you can read the entire recipe. Here is a loose translation (I did a few things differently):

Impade

Yield: About 45 biscuits

Venetian Jewish Almond Cookies

Pastry:

500g all purpose flour

275g sugar

3 small or medium eggs

125 ml corn oil

Filling:

250g whole blanched almonds

200g sugar

2 eggs

Zest of one lemon

Impade Dough

Mix the sugar and the flour together and create a well. Add the eggs and the oil and bring the flour-sugar mixture from the sides into the egg-oil mixture. Mix until you create a ball, similar to pie dough. It should be soft and elastic. Set aside and prepare the filling.

Impade Almond Filling

Grind the almonds and place in bowl. Add the sugar, lemon zest, the eggs and mix well.

Preheat the oven to 200C (400F).

Rolled dough

Take 1/3 of the dough and roll into a 2cm (4/5 inch) diameter snake. Cut the snake into 5cm (2 inch) pieces and roll each one flat into a rectangle.

Rolled out and filled

Put one teaspoon of almond filling in the middle of the rectangle and bring the long sides together over the filling and pinch together into a crest.

Impade Prebaked

Then shape the dough into the shape of the letter "S".

Impade

Bake the biscuits at 200C (400F) for 5 minutes and then reduce the temperature to 180C (350F) for an additional 15 minutes.

Roll them immediately in icing sugar (confectioner's sugar) and let them cool.

http://www.baronesstapuzina.com/2008/03/21/chag-purim-sameach-happy-purim/

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