The origins of Sardinian gallette are certainly Spanish. Sardinia, after all, had several conquistadores. Among them and among the most influential were certainly the Spanish.

Here is the recipe for Sardinian gallette, traditional Sardinian cookies with very ancient origins. Don’t be put off by the presence of lard. The gallette are crumbly and light.

Gallette sarde o gallettas rusticas della Mulas Pasticceria Artigiana

Sardinian Gallette or Gallettas

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Course: Dessert, Sweet

Cuisine: Italian, Sardinian

Servings: persone

Attrezzature

Mixing bowls
Countertop
Rolling pin
Sharp knife
Baking tray
Baking paper
Cling film (optional, if the dough rests)

Ingredients

1 Kg. flour 00
400 gr. granulated sugar
400 gr. lard melted and lukewarm
25 gr. ammonia for sweets
4 nr. eggs
1 egg white eggs
2 grated lemon peel lemon
1/2 glass milk

Instructions

Mix all ingredients, except the egg white, and add the dissolved ammonia in half a glass of milk at the end.
Let the dough rest for about 20 minutes, then roll it out to a thickness of 1/2 cm.
The proper shape is an oval and long biscuit but other shapes can also be made.
Beat the egg white to stiff peaks and brush it lightly over each cookie, sprinkle with granulated sugar and bake at 180°C until golden.
And here are the gallette, traditional Sardinian cookies with a very ancient origin. Don't be intimidated by the lard. These gallette are crisp and light.