'Mpanatigghi

How it is made

Quantities are for 10 people. The steps are in the order you do them.

1. knead the flour with the sugar, the lard, the eggs, the Marsala and the ammonia into a soft but firm dough, like a shortcrust, and leave it to rest for a quarter of an hour
2. brown the meat in the lard until it is dry, deglaze with the wine and let it evaporate completely
3. add the sugar and let it melt, then the chocolate, the almonds, the cloves and the cinnamon
4. take it off the heat as soon as the chocolate has melted and let the filling cool
5. roll out the pastry to three millimetres and cut discs of eight or ten centimetres
6. put a spoonful of cold filling in the centre of each disc, close it into a half moon and press the edges well
7. cut a small cross on top of each one
8. bake them at 180 degrees for twenty or twenty five minutes, until golden
9. let them cool on the tray and dust them with icing sugar