Caggiunitti are deep fried almond fritters typically made with chocolate and almonds. They are a specialty of the Teramo Province of Abruzzo, Italy. The most famous recipes for this delicacy come from Montorio al Vomano and Valle San Giovanni.
Dough
1 lb all-purpose flour
5 oz sugar
3 oz butter
2 eggs
pinch salt
½ oz baking soda
milk
Filling
½ lb chestnuts
3 ½ oz semi-sweet chocolate
mixed candied fruit
1 ¾ oz almonds, peeled
1 lemon
Baking
olive oil
lard
Mix flour with the whole eggs, sugar, butter and enough (warm) milk to obtain a dough. Let the dough rest for about one hour. Aadd the bicarbonate of soda and knead. Prepare filling by boiling, peeling and crushing peeled and skinned chestnuts. Sieve, put purée into a tureen and mix in chocolate in chippings, some candied fruit, chopped almonds, some liquor if desired, and grated lemon zest. Roll the sheet out into a medium thickness. Cut into long strips and fill the center with the mixture. Roll the pastry up like a small salami, join the two ends to make make some rings and fry these in a pan containing equal parts of oil and lard. Remove when the caggiunitti are deep gold.
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stefanaccio