WINNER OF OUR ITALIAN RECIPE CONTEST!
Name: Ed Vallorani (Ballwin, MO)
Region of Origin: Campobasso, Italy
| © 2011 PCIR Recipe Contest Winner |
Ed Vallorani’s Gavazzoni Recipe
Passed down from his grandmother who has roots in Province Campobasso.
Dough
| 8oz. | water |
| 8oz. | white wine |
| 8oz. | oil |
| 5 cups | flour |
Mix well. Cover with plastic wrap. Let stand for 1 hour
Filling
| 5oz. | toasted almonds |
| 4oz. | citron |
| 8oz. | mixed fruit |
| I can (1lb.) | chickpeas |
Grind each ingredient above separately and place in large bowl.
| 1 ½ cups | sugar |
| 12oz. | peach preserves |
| 12oz. | grape preserves |
| ½ TBS | cinnamon |
| ½ TBS | nutmeg |
| 1 ¾ sups | Carnation instant chocolate malted milk |
| 2 cups | bread crumbs |
| 1 ½ oz. | whiskey |
Place all in bowl with ground ingredients. Mix thoroughly.
- Roll out dough. Cut into circles using a 3” diameter cutter.
- Place 1/2 tablespoon of filling on each circle.
- Fold over and press edges with floured fork to seal closure.
- Prick top of cookie with fork.
- Deep fry over medium-high heat for 4 minutes.
- Drain on paper towels after frying
Sprinkle with powdered sugar before serving
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