Precoche di donna Letizia – Recipe by Nicoletta Marrocco


For precoche

– 2 eggs
– 112 g sugar
– 112 g oil
– vanilla
– 8 g baking powder
– 350 g our

For the custard

– 4 egg yolks
– 40 g flour
– 100 g sugar
– 400 g milk
– zest of 1 lemon

For syrup
– alchermes liqueur
– sugar


In a bowl whisk together eggs, sugar, our, milk, and lemon zest. Pour into a small saucepan and cook over a low flame, stirring constantly until the cream has thickened. Allow to cool.

Put the eggs in a bowl, add the sugar and oil and mix with a spoon.
Add vanilla, baking powder, and flour (adjust as necessary) and knead into soft, elastic dough.
Form balls about 3 cm in diameter and bake in preheated oven at 180°C (350°F) for 10 minutes. The balls will atten out somewhat into hemispheres. Remove from oven and let cool.
Make a hole in the base of each cookie, fill with custard and sandwich two cookies together. Dip them briefly in the Alchermes liqueur and roll in sugar. Serve them decorated with mint or sage leaves.


Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.