preparing the dough * In the bowl of a food processor fitted with a metal blade, place flour, sugar, baking powder, and salt. * Add the butter and pulse until the mixture is fully incorporated but still inconsistent. * Add the eggs and continue to run the blade until the dough is fully combined and has a shape as a ball. * Wrap the pasta dough in plastic and put in the refrigerator. Preparing the filling * Place the almonds in a food processor fitted with a metal blade. * Run the blade until the almond is finely ground. * Add honey and run the blade until formed a smooth paste. Transfer to a bowl. * Preheat oven 350 F. * Remove the dough from the refrigerator and place on a work surface. Cut it in four pieces. * Place each piece on a floured surface and using a rolling pin flatten to a square about 12 inches by 12 inches. * Cut the square in strips about 1 1/2 inch (4 cm) wide and 12 inches long. * Place the filling in the middle of each strip of dough, and then close it folding the dough on itself. * Cut the folded strips in 4 inches (10 cm) pieces. Twist the cookies once. * Transfer to cookie sheets covered with parchment paper. Bake for about 15 minutes or until golden. * Before serving drizzle some honey on the cookies and spread with sliced almonds.
Fasciatelle -Sicilian Almond Filled Cookies
for the pasta frolla * 4 cups all purpose flour * 2/3 cups sugar * 1 teaspoon baking powder * 1 teaspoon salt * 16 tablespoons unsalted butter, cold diced * 4 eggs for the almond filling * 12 oz (300 gr) whole unblanched almonds * 1 cup honey * 1/2 teaspoon ground cinnamon for finishing * honey * 2 oz (60 gr) toasted sliced almonds
