Zucarèn (Zuccherini) are shortcrust biscuits with lard added that makes them super crumbly, perfect for breakfast to be dipped in cappuccino or milk or, if you are lovi (greedy) like me, to be dived in a glass of Sangiovese or Albana at the end of the meal.
These delicious biscuits originate from Emilia-Romagna and, similar, can also be found in the Tuscan-Emilian Apennines but with the absence of lard and in the shape of little donuts. Traditionally these biscuits are made with the same dough as the Ciambella Romagnola (you can find the recipe here) so with the undisputed use of lard, in this case, however, we do not add butter. Remember: a Ciambella Romagnola without lard cannot be called as so. I know that lard may seem like an ingredient that is not very suitable for baking, being actually made from a part of the pig, but without it the dough, aroma and taste will have a completely different outcome. As my grandmothers say: "you don't throw away anything from a pig", so close your eyes and toss it in the middle, you will not regret it.
In the beginning, the zuccherini were not decorated with colored sugar balls or sprinkles, but simply brushed with beaten egg and sprinkled with granulated sugar or ground almonds. They were baked in a wood oven and only on special occasions such as baptisms, communions and confirmations, now you can find them in all the bakeries in Romagna.
They remind me a lot of my childhood, when I used to go with my grandma Iride to the bakery to get fresh bread and she always bought me zuccherini in the shape of a flower with all blue or all pink sprinkles or with multicolored sugar balls. After more than 20 years, I still find them in the same bakery, with the same delicious scent and unmistakable flavor.
Happy baking!
Recipe
Download the PDF
Preparation time 30 minutes + 30 minutes rest
Baking time 15 minutes
Servings 40 zuccherini
Ingredients
500 gr of all purpose flour
100 gr of lard
200 gr of sugar
3 eggs
Zest of 1 lemon
1 bag of baking powder
DECORATION
1 egg
Colored sprinkles q.s.
Method
1. Combine, with the help of a mixer, all the ingredients until you get a ball of dough, pour the mixture into a bowl or on a work surface and knead for a few minutes with your hands
2. Form a loaf, wrap it in cling film and let it rest in the refrigerator for 30 minutes
3. Roll out the dough with a rolling pin maintaining a height of about 1/2 cm, cut the dough into rectangles and place each biscuit on a baking sheet lined with baking paper
4. With a fork, beat the egg and brush the surface of each biscuit, lastly decorate with colored sprinkles. Bake at 180 ° in the oven with fan for about 15 minutes
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