Pignolata Messinese

Ingredients

For The Dough

• 10 cups cake flour
• 1/2 cup of 80 proof alcohol (use 80 proof vodka or cognac)
• 4 tablespoons salted butter (1/2 stick) soft at room temperature
• 10 egg yolks
• Flour for dusting
• For the frying
• Canola or corn oil for frying
• For the lemon icing
• 1 lb. confectioners' sugar
• Juice of 5 lemons
• Zest of 5 lemons
• 1 tablespoon granulated sugar for dusting
• For the chocolate icing
• 2 cups granulated sugar
• 12 oz. baking bitter cocoa
• 1 cup of water
• 3 drops of vanilla
• 1/2 teaspoon powdered cinnamon for dusting

Directions

The Dough

1. Mound flour on a flat surface and form a well or use a bowl. Mix into the well the butter, and the eggs, beat with a fork and add the alcohol. Start to blend the flour from the inside of the well, and keep incorporating the flour; add a few drops of water if needed, to moisten the flour.
2. Using your hands, bring all the flour together to form a ball with the dough. Fold and press with the palm of your hands; dough mixture should be soft. When dough forms a single mass, set aside. Clean your hand and working surface and discard scraps.
3. Dust working surface with flour and knead dough by pushing it down firmly to the center, turn dough 90 degrees and press down again: keep kneading for 2-3 minutes. Cover to rest dough and keep refrigerated for 20/30 minutes.
4. Divide dough into 4 pieces and roll out each piece of dough with rolling pin to 1/2 inch thick.
5. Cut in strips about 1/2 inch. Roll and stretch each strip in the form of a breadstick about 1/4 inch thick and cut into 1/4 inch, to form small balls.

The Frying

1. Heat a heavy duty pan with the oil at least 1 inch deep. When oil reaches about 375 degrees, start to fry the balls.
2. When the pignolata is golden (not brown) the on all sides, transfer the little pastries to drain into a dish covered with paper towels.

The Lemon Icing

1. In a medium saucepan place the confectionary sugar, add some lemon juice and using a wooden spoon turn. Add remaining juice a little at a time and mix vigorously until smooth. If the icing is too thick add a few drops of water and lastly add the lemon zest.

The Chocolate Icing

1. In a small saucepan mix the sugar and cocoa. Add 1 cup of water, and mix until smooth.
2. Bring to a boil, lower the heat and simmer for 2 minutes. Do not over boil. Remove and set on side.

The Pignulata

1. Warm up the lemon icing in a large saucepan. Mix it well.
2. Add the one half of the pignolata and using a wooden spoon turn until they are well coated with the syrupy mixture.
3. Place the little balls in a serving dish piling up in the shape of a pine cone, dust with the granulated sugar.
4. To make the chocolate pignolata, warm up the chocolate icing in a large saucepan. Add the other half of the pignolata and using a wooden spoon turn until they are well coated with the syrupy mixture.
5. Place the little balls in a serving dish piling up in the shape of a pine cone, dust with the granulated sugar.
6. The pignulata Messinese is also served in a largevassoio, serving dish, piling up the lemon balls on one side and the chocolate pignulata on the other side.