Piparelli
Abstinence during Lent means that for the forty days preceding Easter, Catholics all over Sicily are supposed to eat cucina magra (literally, lean food). This means no meat, no fat, no eggs. Theoretically. Modern Catholics get to choose what they give up for Lent, and this is called fare un fioretto, or making a sacrifice. There is little indication that pastries and sweets are even near the top of the "to give up" list, other than the presence of quaresimali, the general term for the category of austere cookies that appear in pastry shops during the spring. Piparelli are the Lenten cookies that the people of Messina like best. At the Pasticceria Vinci Domenico in Messina, piparelli are such a favorite that they're now made year-round.
Recipe information
Yield
Makes about 7 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 375 degrees. Grease a baking sheet.
Step 2
In a large bowl, cream the butter or margarine with the brown sugar and honey. Add 1 of the egg whites and mix until evenly blended. Sift together the flour, baking soda, salt, and spices into another bowl and add the butter mixture, stirring until the dough is smooth and no longer sticky.
Step 3
Turn the dough out onto a lightly floured work surface and knead in the orange peel and almonds until evenly dispersed. Divide the dough into 3 pieces and form each piece into a log that is 8 inches long by 2 inches thick. Place the logs 3 inches apart on the greased baking sheet. Beat the remaining egg white lightly and brush the tops of the logs with it.
Step 4
Bake the logs for 20 to 25 minutes, or until firm to the touch. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 325 degrees. Slice the logs 1/4 inch thick and lay the cookies on the baking sheet. Return to the oven for another 15 to 20 minutes to dry them out. The cookies will become crisp as they cool, so don't overbake them. Cool on a rack.
