Abruzzo Traditional Christmas Dessert: Caggionetti

12/23/2013
Abruzzo Recipes
Abruzzo Traditional Christmas Dessert: Caggionetti
Recipe Type: Dessert
Cuisine: Italian
Author: Fabrizio Lucci
Prep time:
Total time:
Serves: 10
[b]Introduction and curiosities:[/b] In Abruzzo it isn’t Christmas without Caggionetti. There are many versions according to the area and your tastes. In this version caggionetti are filled with chickpeas, bitter cacao, sugar, honey, mosto cotto (cooked wine), walnuts, almonds, peel of orange and ground cinnamon
Ingredients
  • Filling
  • 1 kg of chickpeas
  • 100 g of bitter cocoa
  • 2 tablespoons of sugar
  • 250 g of honey
  • 1 cup of mosto cotto (cooked wine: 1 lt of Montepulciano d’Abruzzo wine and 600 gr of sugar boiled up to the caramelization)
  • 300 g of walnuts
  • 300 g of almonds
  • peel of 1 orange
  • 1 teaspoon of ground cinnamon
  • Dough
  • Fine wheat flour – cake flour (1 kg)
  • 1 egg
  • 1 glass of extra-virgin olive oil
  • 1 glass of white wine
  • 2 tablespoons of sugar
  • vegetable oil (about 2 liters)
Instructions
Filling
  1. Boil and mush the chickpeas.
  2. Dissolve the honey in a saucepan with sugar and mosto cotto, add cacao, mix and add the spices and the chickpeas, and finally the ground nuts and almonds.
  3. Mix well, remove from heat and let cool.
Dough
  1. Make a fountain with the flour
  2. Add all the ingredients (for the dough) to the center
  3. Stir with a fork slowly incorporating the flour until a dough forms.
  4. Roll the dough into a thin sheet
  5. Cut into squares
  6. Put a half tablespoon of filling in the center
  7. Close as a book.
  8. Squeeze the edges
  9. Fry in hot vegetable oil.

 

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8 thoughts on “Abruzzo Traditional Christmas Dessert: Caggionetti

  1. John Manna
    10/30/2014
    Reply

    My nonna who was from Vasto made these all of the time.
    For years I have been trying ro get this recipe .Every time someone would give me the recipe it wasnot like my nonnas. This is it!!! Finally!
    What a great recipe ! Grazie!

    • 02/05/2015
      Reply

      Grazie John for your words! It’s a pleasure to let you feel old emotions! Fabrizio

  2. Diane Zaino Smith
    04/25/2017
    Reply

    Have a lump in my throat and tears in my eyes – thank you, Fabizio

    • You’re welcome Diane,

      we are very happy and proud to create similar emotions!

      Keep following us.

      Best regards

      Fabrizio

  3. Joseohine Mitrano
    07/06/2017
    Reply

    My mother used to make something similar but instead of the wine she used grape juice and grape jam which she cooked with the rest of the ingredients stirring until it was spreadable. She would then sprinkle with sugar and bake.

  4. giovanna
    07/09/2017
    Reply

    So amazing to find your website. This is the closest I have gotten to Grandma’s recipe.
    Mille grazie, Fabrizio.

  5. Anita
    12/09/2017
    Reply

    My father is from Sulmona. He used to make these when I was little. I’ve always wanted a recipe but was never even sure of the correct spelling so I could look it up. Thank you for posting this recipe. I’m looking forward to more!

    • Many thanks Maria to share this story with us. We are happy that now you know the correct spelling of Caggionetti! Buon Natale!

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