Fugascina of Mergozzo
Fugascina di Mergozzo
Cookies thin and dry, prepared with shortcrust pastry to the Marsala or to the grappa, lemon and sugar.
The Fugascina di Mergozzo is a sweet baked preparation made up of thin strips of shortcrust pastry, designed to offer a dry and crumbly consistency. The recipe enhances a dough rich in butter and sugar, flavored with vanilla and lemon zest, with the Marsala or the grappa to complete the aroma. The finish with egg yolk and granulated sugar It creates a golden, slightly crispy surface, contrasting with the delicate texture of the dough. Baking at 180°C (356°F) requires careful monitoring: the very thin strips must dry without darkening excessively. The editors place the preparation in the Piedmont region, as indicated in the recipe provided. The numerous pieces make it suitable for serving during a afternoon snack or in a sweet buffet.
Instructions
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7 steps · natural Italian voice
Prepare the sand dough
Place the flour and sugar, then add the butter, egg, salt, vanilla, lemon zest and Marsala or the grappa. Work the ingredients as for a shortcrust pastry, without trying to create a smooth mass: the dough should only partially compact and appear in large crumbs.
Let the dough rest
30 minGather the dough without overworking it, then refrigerate it for 30 minutes. Resting should make the dough more compact and cold, making it easier to roll out and maintaining a uniform thickness.
Roll out the dough
Roll out the dough on a flat surface until it's 2-3 mm thick. Work gently so as not to over-thin the edges: the dough should be thin, even, and firm enough to be cut without breaking.
Cut the strips
Cut strips approximately 5 cm (1.97 in) long and 5 cm (1.97 in) wide. Keep the shapes regular, so that the cooking is even and all the pieces reach a fine, dry consistency at the same time.
Prick the surface
Prick each strip with the tines of a fork. Distribute the holes evenly across the surface, without distorting the dough: this prevents the strips from puffing up during baking and helps keep them flat and crispy.
Complete the finish
Brush the strips with egg yolk and sprinkle them with granulated sugarCover the surface with a light, even layer: the egg yolk helps with browning, while the sugar adds sweetness.
Cook the fugascine
15 minBake in preheated oven Preheat oven to 180°C (356°F) and bake for about 15 minutes. Check the color and texture: the strips should be lightly golden, thin, and dry, with no visible moisture remaining in the center.
Chef's Tips
Roll out the dough to 2-3 mm and bake the strips until dry and lightly golden: a uniform thickness ensures the characteristic fine, dry consistency.
Ingredients
- Ingredients for 60-80 pieces
- (17.64 oz) 500 g wheat flour
- (8.82 oz) 250 g sugar
- (8.82 oz) 250 g butter
- 1 egg
- 1 egg yolk
- 1 pinch of salt
- ½ packet of vanilla (vanillin powder) a few slices of lemon zest
- (3 tbsp) 3 tablespoons Of marsala (or of grappa)
Can't find it in the US?
- vanillin powderUS equivalent
1 packet (0.5 g) = 1 teaspoon pure vanilla extract
- MarsalaLiquor stores
Dry Madeira
Or: Dry sherry (add a pinch of sugar for sweet Marsala)
Avoid salted "cooking Marsala".
⚠️ Automatic ingredient-based detection. Always check product labels.
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