These biscuits used to be prepared only for celebrations and holidays. Today they can be consumed more often and they are unique by their half moon shape, fine almond filling and aromatized with a coating of brandy (rakija) and granulated sugar.
700 g (24.5 oz) rough flour
½ sachet of baking powder
200 g (7 oz) butter
2 eggs yolks
60 g (2.1 oz) sugar
½ teaspoon salt
75 ml (2.5 fl oz) milk
50 g (1,75 oz) sugar
300 g (10.5 oz) almonds
grated lemon zest
2 tablespoon Maraschino
1 tablespoon Lozovača brandy (rakija)
½ teaspoon nutmeg powder
½ teaspoon cinnamon powder
100 ml (3.4 fl oz) Lozovača brandy
Mix baking powder with flour and slices of butter, add eggs, eggs yolks, sugar and salt and knead by gradually adding some milk until you make a firm dough. Leave it in the fridge for about an hour.
For the filling beat eggs and sugar until foamy, add ground almonds, grated lemon, Maraschino, brandy, nutmeg and cinnamon.
Knead the dough again then roll out between two plastic foils to be thin. Use a cup to cut out round shapes and place one teaspoon filling on each shape. Fold pastry over the filling to form a half-moon and press the edges together with a floured fork. Repeat until all dough and filling is used.
Spread Rafioli on a greased baking tray covered with baking paper and bake at 180°C (350°F) for about 20 minutes.
Brush warm Rafioli with some brandy and sprinkle with granulated sugar.
This pastry makes about 54 Rafiolis.