Montanari sugar cookies

Montanari sugar cookies are typical sweets from the Apennines, especially in the area between Emilia-Romagna and Tuscany. They are simple, aromatic biscuits traditionally offered on festive occasions or during local fairs.

Ingredients

• 500 g of flour
• 250 g of sugar
• 100 g of lard (or butter if you prefer a more modern variant)
• 1 glass of dry white wine
• 1 glass of Alchermes or anise (for the classic variant, choose according to your tastes)
• Grated zest of one lemon (untreated)
• Granulated sugar as needed for the decoration
• 1 packet of baking powder

Preparation

1. In a large bowl, knead the flour with the sugar, diced lard, and the grated lemon zest until the mixture is sandy.
2. Add the white wine and the chosen liquor (Alchermes or anise) and work until you have a smooth and homogeneous dough.
3. Place the dough on a work surface and incorporate the baking powder, kneading briefly again.
4. Take small portions of dough, form rolls about 8-10 cm long and join them at the ends to form little rings.
5. Quickly dip the rings in granulated sugar to coat them on both sides.
6. Arrange the sugar cookies on a baking sheet lined with parchment paper, spacing them slightly apart.
7. Bake in a preheated oven at 180 °C for about 15-20 minutes or until they are slightly golden.
8. Let them cool completely before serving.

Curiosity

This sweet has an ancient history that intertwines with the peasant tradition of celebrating important moments with something sweet. The cookies were often offered during wedding celebrations or on holidays. Their name comes from the large amount of sugar that coats the biscuits, giving them a crunchy and unmistakable appearance.

These cookies are perfect for dipping in a good Vin Santo or in a coffee. In keeping with the poor, peasant tradition of this sweet, the ingredients are simple but the result is a true pleasure for the palate!