Pupazza Frascatana

Name: Pupazza Frascatana
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 300 g tipo 00 flour; 200 g wildflower honey; 30 ml Extra virgin olive oil; 30 ml Water; 1 tsp orange zest; 1 tbsp aniseed liqueur; 0.5 tsp Baking powder; 12 g roasted coffee beans

A traditional honey shortcrust biscuit from Frascati, shaped as a three-breasted female figure and flavoured with orange zest and anise.

🇮🇹Italy· Lazio

Prep: 30 min
Cook: 18 min
Total: 48 min
Servings: 4
Difficulty: Medium
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

300 g tipo 00 flour — plain white flour
200 g wildflower honey — miele millefiori
30 ml Extra virgin olive oil — mild flavour
30 ml Water — room temperature
1 tsp orange zest — finely grated
1 tbsp aniseed liqueur — sambuca or mistrà (Italian anise liqueur)
½ tsp Baking powder — for light texture
12 g roasted coffee beans — or dark chocolate chips for eyes and mouth

Equipment

•Baking sheet
•Parchment paper
•Small saucepan
•Mixing bowl
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 6 g
carbs: 68 g
fibre: 2 g
protein: 6 g
calories: 340 kcal

Instructions

1
Gently warm the honey and water in a small saucepan over low heat until fluid.
2
Sift the flour and baking powder into a large mixing bowl and make a well in the centre.
3
Pour the warm honey, extra virgin olive oil, orange zest, and aniseed liqueur into the well.
4
Mix the ingredients together with a wooden spoon until a smooth, pliable dough forms.
5
Divide the dough into four equal portions on a lightly floured work surface.
6
Shape each portion into a stylized female figure with a head, torso, and flared skirt.
7
Roll three small balls of dough for each figure and attach them as breasts across the chest.
8
Press coffee beans firmly into each head to define the eyes and mouth.
9
Transfer the shaped figures carefully to a baking sheet lined with parchment paper.
10
Bake at 180 degrees C for fifteen to eighteen minutes until rich golden brown and firm.
11
Cool completely on a wire rack before serving so the honey pastry sets and crisps.

Chef's tips

Warm the honey gently so it incorporates smoothly without making the dough overly sticky. If the dough feels too soft to hold its shape, chill it in the refrigerator for twenty minutes before moulding. Moisten the connection points with a drop of water to help the dough details adhere securely during baking.

Ingredient substitutions

aniseed liqueur → one teaspoon of crushed whole aniseed
wildflower honey → acacia honey for a milder sweetness

Storage

Store the biscuits in an airtight tin at room temperature for up to two weeks.

Reheating

These biscuits are enjoyed at room temperature and do not require reheating.

Common mistakes to avoid

•Overheating the honey mixture, which scorches the natural sugars and creates a bitter dough.
•Baking the figures too long, making the honey pastry unpleasantly hard rather than crisp.
•Failing to press the decorative features firmly into the dough, causing them to detach in the oven.