Recipe

THE ALCHEMY

Recipe "Rafioli"
Ingredients

Dough: 0,55 kg flour, pinch of salt 12 dag pork fat 6 egg yolks 17 dag sugar, 3 vanilla sugar (30 g) 1 lemon and orange zest enough milk for the compactness of the dough (semi-hard) Filling: 35 dag sugar 60 dag ground roasted almonds 6 egg whites 3 vanilla sugar (30 g) 4 table spoons grated chocolate 2 table spoons rum, 2 table spoons maraschino 1 lemon and orange zest 1 table spoon pork fat Finishing touch: 0,5 dl maraschino, 1 dl water sugar

Preparation
Dough:
Mix salt and fluor. Then separately mix the egg yolks with sugar and vanilla in a mixer. Add pork fat, re-mix. Then add the zests. Mix it with fluor mixture, and add enough milk for the compactness of the dough (semi-hard). Wrap it with transparent foil and let it stay in the fridge for a few hours hour (or overnight). Filling:
Mix the egg whites with sugar and vanilla (snowy blend). Add pork fat, zests, and grated chocolate. Add almonds in the end. Make sure the blend is unified. Put it in the fridge for a few hours (or let it stay overnight).

Making sequence:
1. Roll out the dough thinly (1,5mm) and make rounds 12 cm wide.
2. Put a teaspoon of filling mixture on one half of the rounds.
3. Brush the edges with a mix of rum, sugar, and water. Bring the edges of the rounds together by sealing them up. Press them with a fork.
4. Bake 10 min – 150°C (or adjust to the oven) until light/golden brown.
5. Sprinkle cooled rafioli with a mix of water and maraschino. Cover with sugar.
Enjoy!