Soft Abruzzese Neole

Soft Abruzzese neole are typical sweets of the culinary tradition of this region, especially during the Christmas period. They are similar to thin and light flavored wafers, which can be served as cookies or wrapped around the cannoli iron while still hot to give them a tubular shape. The recipe I propose below should be prepared with a specific neole iron, similar to that for waffles.

Ingredients

• 500 g 00 flour
• 4 eggs
• 150 g sugar
• 100 g melted butter (cooled)
• Grated zest of 1 lemon
• Butter or oil for greasing the iron
• A pinch of salt
• 1 packet of vanillin or a teaspoon of natural vanilla extract
• Seed oil for frying (if choosing fried cooking)
• Powdered sugar for decoration (optional)

Preparation

1. In a large bowl, beat the eggs with the sugar until you obtain a frothy and pale mixture.
2. Add the cooled melted butter, grated lemon zest, vanillin, and a pinch of salt to the mixture. Mix all ingredients well until homogeneous.
3. Gradually incorporate the sifted flour, stirring continuously to avoid lumps. The dough should be smooth and homogeneous.
4. Heat the neole iron over the fire. When hot, lightly grease it with a little butter or oil.
5. Place a spoonful of batter on the iron and close, applying pressure to distribute the mixture evenly. Cook for about 1-2 minutes or until the neole are golden and crisp.
6. Remove the neole from the iron, being careful not to burn yourself, and if you want to shape them, wrap them immediately around a cone or tube before they cool and harden.
7. Let the neole cool completely on a wire rack.
8. If desired, dust the neole with powdered sugar before serving.

Soft neole can be stored in tin boxes or airtight containers to maintain their crispness. They are perfect for dipping in coffee or sweet wine for a snack or at the end of a meal.

Trivia

The term “neola” derives from the Latin “neula”, which in turn seems to originate from the Greek “nelos”, meaning ‘tube’ or ‘nose’, probably due to their particular shape when rolled.