I searched high and low for a recipe for this delicious pastry, originally prepared only for the aristocratic Renaissance set in Italy. There are only a few recipes online in English, and they assume you know quite about bit about baking or were just wrong. I've tried to simplify the process. It's a challenging recipe that requires a lot of time and some special techniques. Don't be upset if you don't get it right the first time. NOTE: The dough is a formula, so the ingredient measures are weights. It matters. The rest is less critical, so I used volumes.
Recipe Summary test
This recipe is all about the dough. I use King Arthur® Bread Flour and Bob's Red Mill® Semolina Flour. It's important that you feed the dough through the pasta machine one way, fold it, turn it 45 degrees, then put it through again, as you're really kneading the dough the first number of times you put it through the machine on the widest settings, before resting the dough.
You may substitute finely chopped candied lemon peel or citron instead of the orange peel, if you prefer. You can also make your own candied citrus peel.
The cone should be shaped like a clamshell, and doesn't need to be closed. The filling won't run. It really helps to have some experience making homemade pasta before you try this recipe. The recipe isn't really something that most people would try at home, and for good reason...it's quite difficult and labor-intensive to get it right.
Eat them while they're still warm! They reheat "okay" in a 350 degree F oven (175 degrees C) for 10 minutes.
The nutrition data for this recipe includes the full amount of the butter and lard for brushing. The actual amount of the fat consumed will vary.