LINI 910 | Food & Wine

(old circle in half to form ahalf-moon that encloses the fillme, and press edges together firmly to create aV4-inch seal around filling. Gently crimp edges using afork. Place on prepared baking sheet. Once baking sheet is filled with half of the assembled cookies, place in refrigera¬ tor, and repeat process with remaining dough disk and preserves mixture. Chill both baking sheets of cookies at least 15 m i n u t e s . 4. Whisk together egg yolk and 1table¬ spoon water in asmall bowl. Using afork, prick tops of cookies to vent, and lightly brush cookies with egg yolk mixture. Bake cookies in preheated oven until ouffed and set. 20 to 25 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Transfer cookies to awire rack, and tet cool 30 minutes. Dust cookies with powdered sugar, and serve. MAKEAHEAD Dough Can be made up to 3 days ahead and refrigerated until ready to use. Fully cooled baked cookies may be kept in an airtight container at room temperature up to 2days. Oust with powdered sugar before serving. NOTE Saba Is available at amazon.com. Candied citron is available at paradiselruitco.com.

1large egg, separated 1Tbsp. water

To r t e i l i n i D o l c i a l F o r n o (Emilian Fruit-Stuffed Christinas Cookies) ACTIVE IHfi 10 MIN: TOTAL 3HR 10 MIN MAKES 2DOZEN COOKIES Not to be confused with the pasta of the same name, these classic Bmilian Christ¬ mas cookies are made from atender, flaky dough filled w.th asweet-tart tno of fruit: cherry preserves, rich saba (cooked-down grape must), and candied citron. 2Vi cups Itallan-style 00 flour (about llVi oz.). plus more for work s u r f a c e 2tsp. grated lemon zest Vz tsp. kosher salt V« cup cold unsalted butter (6 oz.), cut intoVz-inch pieces V> cup (4 oz.} anisette (anise-flavored liqueur) Vz tsp. vanilla extract Vz cup cherry preserves (such as Bonne Maman) V] cup chopped toasted slivered a l m o n d s Vi cup diced candied citron (such as Paradise Fruit Company) 2Vi Tbsp. saba (reduced grape must syrup) (such as La Ca dal Non)

Powdered sugar, for dusting

1. Place flour, lemon zest, and salt in a food processor, and pulse until combined, about 2pulses. Add butter: pulse In 3-second bursts until butter forms small crumbs, about 4pulses. Add anisette and vanilla extract, and pulse iust until dough comes together in amass, about 6pulses. Shape dough evenly Into 2(4-inch) disks. Wrap dough disks in plastic wrap, and chilli hour. 2. Meanwhile, stir together preserves, almonds, citron, and saba in asmall bowl. Chill, uncovered, until ready to use, 3. Preheat oven to 350*F with racks in upper third and lower third positions.' Whisk egg white in asmall bowl until smooth. Line 2large rimmed baking sheets with parchment paper. Unwrap and roll out 1dough diskon alightly floured work surface to V%-inch thick¬ ness. Cut out 12 circles using a4-inch round cutter, rerolling scraps as needed. Spoon 2level teaspoons of filling onto each dough circle. Working with 1dough circle at atime, lightly brush dough edges with egg white, making sure to brush all the way to the outer edge of the circle:

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