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Ready for drizzling with honey and sprinkling with cinnamon

Ready for drizzling with honey and with sprinkling cinnamon

Dulcia

  • 1 cup mixed spelt and oat flour
  • 1 cup almonds
  • 1 cup pine nuts
  • 2 eggs
  • 1/4 cup sweet raisin wine (or grape juice concentrate)
  • 1/4 cup milk
  • 1 tsp rosemary, minced
  • 1/2 tsp cinnamon
  • olive oil for frying
  • honey for drizzling
  • more cinnamon for sprinkling

saturnaliacookery_63Grind together 1/2 tsp cinnamon, the almond and pine nuts, and the minced rosemary. Mix with wine (or grape juice concentrate). Whisk the eggs and mix them well with the flour to form a porridge.

Scald (but do not boil) the milk over a moderate flame; remove from heat and allow to cool a minute. Mix milk into the batter, then spread batter out in a flat, lightly oiled pan. When cool, spoon out bite-size pieces and pan-fry them in high-quality oil (the oil should be hot enough that the dough immediately begins to fry when dropped into the pan, but should not be allowed to smoke/burn). Fry to a dark golden brown. Drain the excess oil off by placing each fried piece on a cloth. Drizzle with plenty of honey, sprinkle with plenty of cinnamon, and serve warm.

Makes about a dozen.

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Sinfully Sexy Book Reviews reviews Book IIIKeep an eye out for a guest post and GIVEAWAY on the Sinfully Sexy Book Reviews site, appearing on September 8th! This guest post will be all about food…and how to make cookies real-old-school style. Weird but delish.

My writing challenge for the week after the book release: I’ll share some other tried-and-true (and untried-and-crazy) Roman recipes every day in 140 characters or less @carolynechand. When there’s time, I’ll actually make the recipe so I can post pics. No promises that I can get my hands on a dormouse, or that, if I do, the dormouse will be on board with being put in a stew pot.

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