AuthorToscane DI GustoCategoryCakes, Tuscan Tradition RecipesDifficultyIntermediate
The most difficult part is surely to understand to what extent sugar must caramelize with water. Too much liquid will risk making the horses too tender, too caramelized they will be too hard.
The advice is to check when the sugar, completely dissolved, begins to spin. This will be the time to remove it from the fire.
Dissolve the sugar in the water and add the anise. Then add the candied fruit and the walnuts and cook for about three minutes. Only at the end add the ammonia.
Put the flour in a bowl and pour the mixture well mixed.
Make a small roller with the dough and cut small circles about 3-4 cm high, then make a small dimple in the middle of each one.
Place your horses on a baking tray with baking paper at 180 ° for about 10 minutes.
Ingredients
Directions
The most difficult part is surely to understand to what extent sugar must caramelize with water. Too much liquid will risk making the horses too tender, too caramelized they will be too hard.
The advice is to check when the sugar, completely dissolved, begins to spin. This will be the time to remove it from the fire.
Dissolve the sugar in the water and add the anise. Then add the candied fruit and the walnuts and cook for about three minutes. Only at the end add the ammonia.
Put the flour in a bowl and pour the mixture well mixed.
Make a small roller with the dough and cut small circles about 3-4 cm high, then make a small dimple in the middle of each one.
Place your horses on a baking tray with baking paper at 180 ° for about 10 minutes.