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Malji tar-Randan by Lara farrugia
Ingredients:
- 8 cups all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1-1/2 cups vegetable oil
- 1-1/2 cups granulated sugar
- 1-1/2 cups red or white wine (I used sweet Mavrodaphne)
- 1/2 cup toasted almonds, chopped finely
Method:
Reheat the oven to 375 degrees. Sift the dry ingredients together in a bowl and set aside. Using a hand mixer or a stand mixer fitted with the mixing paddle, beat the sugar with the oil and wine on medium high speed for about 5 minutes. With the mixer running, slowly incorporate the dry ingredients into the wet until a smooth dough forms. Add the chopped almonds and incorporate well. Transfer the dough to a lightly floured surface and gently knead. If the dough is still very sticky, you can add a bit more flour. Allow the dough to rest a bit before shaping. To shape the cookies, pinch off a piece of dough about the size of a walnut. Roll out a cord or thin tube of dough about the length of a dinner knife. Fold in half then twist two times. If you’d like, you can also roll out the dough into ½ inch thick sheets and use a cutter to shape your cookies.
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