Torciglione del Trasimeno is a simple baked almond delicacy that is traditionally made in Umbria during the Christmas holiday season. There are a variety of different recipes, each with a different twist. The origins of this dessert, which is served in the shape of a coil, probably dates back to the Middle Ages and legend has it that it was first baked here in the Lake Trasimeno area. The curled shape, or snake shape, symbolises energy, the cycle of life, the gift of being able to “renew ones skin” as the old year gives way to the new one. Other historians claim the shape is less steeped in meaning, that it is a simple portrayal of an eel, a fish common in the waters of Lake Trasimeno. Torciglioni are sold in bakeries all over Umbria before, during and after the Christmas holidays. This is the recipe that I use, a simple and quick one. If you love almonds like I do, then you’ll love it!
Recipe by Marco Giudizio, pastry cook – PG.
Ingredients for one Torciglione (serves 8)
180g peeled almonds, 20g bitter almonds (or peeled), 1 egg white, 100g caster sugar, 1 pinch of salt, small cubes of dried and/or silvered fruit to taste, shaved almonds to taste
Preparation
Toast the almonds in an oven pre-heated to 140°C for from 10 to 12 minutes. Let them cool. Chop them into to tiny pieces by hand, or use a mixer to break them up into a rough crumble. Put the sugar, the crushed almonds and the salt in a bowl. Beat the egg white into a stiff froth and fold it gradually into the almond mix. Place the bowl in the fridge to cool overnight (or for at least 3 hours). Work it delicately by hand into the shape of a snake. Brush some egg white on it, decorate it with shaved almonds and the dried or silvered (your choice) fruit. Bake for 25 minutes (or until golden brown) in a 180°C oven.
Enjoy!