A specialty of Romagna eaten for breakfast or as a snack with wine.
Makes 2 dozen 2 x 2 inch buns
21 ounces cornmeal (3 1/2 -4 cups)
12 ounces King Arthur unbleached all purpose flour (3 cups)
2 1/2 teaspoons baking powder
11 ounces butter, melted and cooled (3 sticks minus 1 tablespoon)
7 ounces sugar (1 cup)
1/2 cup diced raisins previously soaked
1/2 cup pine nuts
Zest of 1 large lemon
1 tablespoon vanilla extract
milk as needed (1/2- 2/3 cup)
Mix the cornmeal, flour and baking powder together and stir in softened butter, sugar, raisins, salt, nuts, zest, vanilla and enough milk to make a dough that holds together and is not dry.
Pinch off pieces of dough to make small balls the size of a small apricot. Place them on buttered sheets and bake at 375F for 10-12 minutes or until nicely browned . When warm roll in confectioners sugar.
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