Christmas boots
Scarponi di Natale
Cookies Apulian Christmas cookies with cocoa, chocolate, mosto cotto, candied fruit and dried fruit.
The Christmas Boots are cookies Apulian rustic biscuits with an initially soft and crumbly consistency, designed to express the richness of cocoa, chocolate and mosto cottoThe presence of raisins, candied citron The dried fruit and nuts add pleasant contrasts: the sweetness alternates with aromatic notes, while the cinnamon completes the profile with a measured spiciness. The dough is not shaped into regular shapes, but arranged in small heaps, a choice that preserves its homemade, irregular appearance. Baking must be brief and controlled: the boots should be removed while still soft, because the structure firms up during cooling. The recipe belongs to the gastronomic tradition of Puglia.
Instructions
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8 steps · natural Italian voice
Prepare raisins and dried fruit
Soften theraisins in warm water or rum, then drain and dry thoroughly. Coarsely chop walnuts or almonds, leaving recognizable pieces and not reducing them to a powder. Reduce the candied citron into flakes. Complete this stage when the fruit is well distributed in size and theraisins does not release excess liquid.
Combine the dry ingredients
Pour the mixture into a large container with high edges 00 flour, sugar, bitter cocoa, cinnamon and baking powderMix carefully to distribute the powders evenly: the mixture it should appear homogeneous, without darker areas of cocoa or accumulations of yeast.
Add chocolate and fruit
Add the melted or grated chocolate, candied citron, theraisins softened and the dried fruit. Also pour in the extra virgin olive oil, incorporating it with a tablespoon. Work the mixture until the ingredients are evenly distributed and no dry particles remain on the bottom of the container.
Rule with the mosto cotto
Gradually pour three glasses of mosto cotto If necessary, add up to four more, stirring after each addition. Stop adding the batter when you obtain a consistent, smooth dough that can be shaped with a spoon: it should not be liquid or runny.
Prepare the baking pan
Anoint one baking pan with extra virgin olive oil and flour it, or cover it with parchment paperMake sure the bottom is completely covered, so that the lumps can be removed more easily after cooling without sticking to the surface.
Form the piles
Take the dough with a tablespoon and place it on the baking pan forming irregular piles, without trying to achieve a precise shape. Space them well apart, because they will increase in volume during leavening. Complete the arrangement when all the baking pan It has separate portions and no pile is in contact with the others.
Cook the boots
10 minBake in a preheated oven between 150°C and 180°C (356°F). Bake for just a few minutes, no more than ten: the boots should still appear soft and crumbly, not excessively dry or hard. Baking is complete when the surface is set but the center remains soft.
Let it cool completely
Take it out of the oven baking pan Don't remove the boots immediately. Let them cool completely on the baking surface: while hot, they're fragile and can break, but as they cool, they firm up. Transfer them only when the structure feels firm to the touch and the piles separate without deforming.
Chef's Tips
The editorial staff recommends taking the boots out of the oven while they are still soft and letting them cool completely on the baking pan: the structure consolidates without drying out too much.
Ingredients
- Ingredients for 10 people
- (2.2 lb) 1 kg of 00 flour
- (7.05 oz) 200 g chocolate
- (5.29 oz) 150 g of bitter cocoa
- (7.05 oz) 200 g sugar
- (3.53 oz) 100 g of candied citron
- (3.53 oz) 100 g of golden raisins
- 3 packets Of baking powder walnuts (or almonds)
- 3 glasses of mosto cotto (cooked grape must)
- (1 tsp) 1 teaspoon of cinnamon powder extra virgin olive oil for greasing
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- candied fruitMostly online
Candied orange or lemon peel
- baking powderUS equivalent
1 Italian packet (bustina) = 16 g = about 4 teaspoons double-acting baking powder
Or: For lievito vanigliato also add 1/2 teaspoon vanilla extract
- cooked grape mustMostly online
Sold online as saba or vincotto
Or: Unsweetened red grape juice simmered down to about one quarter of its volume; or honey with a few drops of balsamic vinegar
⚠️ Automatic ingredient-based detection. Always check product labels.
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