{"id":2527,"date":"2016-12-19T10:57:28","date_gmt":"2016-12-19T09:57:28","guid":{"rendered":"https:\/\/lisasdolceitalia.wordpress.com\/?p=2527"},"modified":"2020-09-12T10:58:44","modified_gmt":"2020-09-12T08:58:44","slug":"copete-piemontese","status":"publish","type":"post","link":"https:\/\/lisasdolceitalia.com\/?p=2527","title":{"rendered":"Copete Piemontese"},"content":{"rendered":"

The holidays are fast approaching \u00a0and I am doing my annual holiday baking. \u00a0I make trays of goodies for my neighbors every year. Most of what I make are things you don’t usually find here. \u00a0Chocolate Chip cookies, pecan brandy chocolates, decorated sugar cookies and popcorn balls among other things…it depends on the year. \u00a0I have also learned to make a few local treats and thought I would share my favorite recipe here. Copete\u00a0<\/em>are an ancient treat that were made for special occasions during the winter and my father-in-law, Pino, always made them before Christmas. \u00a0Made with just 4 ingredients,\u00a0Ostie (communion wafers) honey, walnuts and hazelnuts, they require patience more than anything else.
\nHere we go…I use a terracotta pot to make these but you can use a heavy steel pan as well. Make sure it’s big enough as the honey will bubble up a bit while cooking. As you can tell the honey to nut proportion is equal. \u00a0You may have a few communion wafers left over with the recipe below. \u00a0My kids like to melt marshmallows between the leftover wafers so they never go to waste.
\n2 packages of 2 3\/4″ communion wafers<\/a>\u00a0(100 pieces)
\n250gr. walnuts<\/a>
\n250gr. hazelnuts<\/a>
\n500gr. honey<\/a>\u00a0I use Mille Fiori (mixed flower), nothing too strong!
\nRoughly chop your nuts.
\nPut them in the pot with the honey and start heating over a medium flame.
\n\"img_1076\"
\nStir frequently and make sure the heat isn’t too high. \u00a0You don’t want them to burn…as the honey starts to boil they will look like this.
\n

\"img_1080\"

Getting started<\/p><\/div>
\n

\"img_1082\"

Ready to go!<\/p><\/div>
\n<\/a>I cook my nuts for 30 minutes or so. Turn the heat to low and prepare the communion wafers \u00a0Once you have spooned on the honey nut mixture you are going to put a weight on top of them. I use a cutting board so I make sure the wafers are laid out so they fit.
\nCenter the mixture and don’t overfill them, work with just a few at a time so the mixture doesn’t cool off too quickly. Make sure you don’t drip honey on the counter or the wafers will stick and tear when \u00a0you turn them.\"img_1083\"
\nOnce they are sandwiched, put some weight on the wafers. I top my cutting board with my fruit bowl…not very elegant but it does the job.\"img_1084\"
\n 
\nAfter a few minutes I turn the Copete over and let them cool a little more. \u00a0The honey is still soft and it helps glue them together.
\nI work these in batches and keep the mixture over very low heat while making them.
\n 
\n\"img_1097\"They are not the prettiest of things but I promise they are very tasty and will easily keep for a week if they aren’t devoured in the meantime. Let me know how they turn out!
\nBuone Feste!<\/em>
\nHappy Holidays!<\/p>\n","protected":false},"excerpt":{"rendered":"

The holidays are fast approaching \u00a0and I am doing my annual holiday baking. \u00a0I make trays of goodies for my neighbors every year. Most of what I make are things you don’t usually find here. \u00a0Chocolate Chip cookies, pecan brandy chocolates, decorated sugar cookies and popcorn balls among other things…it depends on the year. \u00a0I … Continue reading Copete Piemontese<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-2527","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=\/wp\/v2\/posts\/2527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2527"}],"version-history":[{"count":1,"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=\/wp\/v2\/posts\/2527\/revisions"}],"predecessor-version":[{"id":5465,"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=\/wp\/v2\/posts\/2527\/revisions\/5465"}],"wp:attachment":[{"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lisasdolceitalia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}