Memoir Under the Fig Tree

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Antonia Scafidi's Mussetti

  • 6 cups flour (may need to add another ¼-½ cup)
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 cup sugar
  • 1 egg
  • ¼ cup oil
  • 1 cup molasses
  • 1 cup brewed coffee, warm
  • 1 tablespoon orange zest
  • 1 cup Spanish peanuts (without skins) or walnuts
  1. Sift the flour, baking powder, baking soda, salt, pepper, cinnamon, and ginger into a large mixing bowl. Set the dry mixture aside.
  2. Beat the sugar, egg, and oil until thoroughly mixed.
  3. Add the molasses, warm coffee, and orange zest to the other wet ingredients.
  4. Gradually stir in the dry mixture and nuts, turning the bowl and working from the outside toward the center.
  5. When the dough is evenly mixed, scrape it onto a lightly floured work surface and divide it into five equal pieces.
  6. Form each piece into a 12" x 2" long loaf. (If the dough is too soft to work with, you may need to add ¼-½ cup of flour.)
  7. Cover and refrigerate the dough for 1-2 hours.
  8. Transfer to a parchment-covered baking sheet and bake in a 350' preheated oven for 15-20 minutes, or until the top of the loaf cracks.
  9. Cool and slice diagonally, at one-half inch intervals, into bars.

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