The story of the saint relates that on November 11 of 335 AD...
“The story of the saint relates that on November 11 of 335 AD,
during a harsh autumn, the soldier Martin, who was
serving in the imperial guard in Amiens, was going his
rounds when he met a beggar in rags. Seeing him shivering
with cold and having nothing else to offer him, with his
sword he cut his white cloak in two and gave him half.
As he rode away from that street, feeling the cold, he saw
the clouds clearing from the sky and the wind stopped
blowing. The sun shone more strongly and warmed him
until he shed even the other half of his cloak. This is the
period known as “St. Martin’s summer,” which immediately
brought about his conversion and since then it is renewed
every year to honor his act of charity."
The feast of St. Martin is deeply felt in the area of
Padua and Venice It is celebrated by eating these simple biscuits
covered with icing or chocolate and colored cookies.
See the recipe comes from
Sweet Venice. Pasticceria veneziana.
St. Martin’s biscuits
For the short pastry:
300 g (10½ oz) flour
150 g (5 oz) butter
150 g (5 oz) icing sugar
1 egg + 1 egg yolk
grated zest of one lemon
pinch of salt
For the frosting:
300 g (10½ oz) icing sugar
1 egg white
5 drops lemon juice
pine nuts, hazelnuts)
For the short pastry.
Mix together all the ingredients. Leave
the dough to rest in the refrigerator for a couple of hours,
then roll it out to a thickness of 3-4 mm (1 or 2 tenths of
an inch). With a knife carve out the shapes of a horse and
rider wielding a sword, or cut them out using the special
mold. Let them rest in the refrigerator, then bake at
180°C (350° F) until they brown.
For the frosting.
Pour the egg white into a bowl, then the
powdered sugar a little at a time, and finally the drops of
lemon, stirring them well until the mixture becomes glossy
and fairly stiff.
After letting the biscuits cool, pour the frosting
into a pastry bag and use it to cover the whole cookie, or
to make the bases on which to stick dried fruit, sprinkles
and chocolate buttons.
As an alternative to sugar icing, to attach the sprinkles
and buttons, you can use melted chocolate.
Author: Alessandra Dammone
Photographer: Colin Dutton
Bilingual Italiano - English
17 x 24 cm (6.5 x 9.5 inches)
I Edition 2016