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Torciglione
Traditional recipes

Torciglione

Preparation

Among the typical Umbrian Christmas sweets, one has a very particular shape: the torciglione.

Its origins are still uncertain: some claim the shape is that of a lake eel, others that of a snake. Regardless of its history, it is a dessert famous throughout the region; there are several versions that may vary in proportions or the presence or absence of certain ingredients, and especially in the final decorations, which leave a lot of room for creativity.

Directions:

Shell and clean the sweet and bitter almonds and chop them together.

Then add the sugar, grated lemon peel, and beaten egg whites (beat them to stiff peaks with a pinch of salt to improve their consistency). Mix until smooth.

Take a piece of the dough and stretch it with your hands, to give it the shape of a snake.

Place the resulting shape on a baking sheet with baking parchment and finish as desired by making small cuts to create the appearance of “scales”.

Decorate, using coffee beans as eyes, a whole almond for the tongue and almond slivers for ears.

Bake in an oven preheated to 170° C for 30-40 minutes, until a light golden brown.