A Salviata is sweet bread traditionally made in Corsica in November to celebrate La Toussaint (All Saints’ day). It actually has more a cookie/sandy texture than a bread texture. It was originally flavored with sage (salvia in Corsican) but is now commonly made with lemon. Lemon is greatly used in Corsican recipes and throughout the Mediterranean basin. The Salviata is recognizable with its S shape and is always covered with confectioner sugar.
Ingredients Makes 2 Salviate – 8 /10ppl
All purpose flour 300gr White sugar 130gr Eggs 2p Lemon (zested) 1p Baking powder 1tsp Butter(diced, soft) 70gr Salt ¼ tsp Confectioner sugar 1 tbsp
Pre-heat the oven to 200C or 390F. In a mixing bowl combine the dry ingredients and lemon zest; add the eggs, start mixing up and add the butter. Knead gently until the dough get soft but slightly crumbly; it shouldn’t be elastic or you wouldn’t be able to shape it! Cover a medium sheet pan with parchment or a pastry mat. Cut the dough in 2 and gently roll it and shape it in S with the palm of your hand directly on the pan, 1inch thick approximately. Bake for 20/25min. The Salviata is ready when it is lightly golden and the dough is lightly cracking on top. Wait a few minutes and delicately transfer them to a wire rack to cool down. Once cooled down, sprinkle with confectioner sugar. Cut 1 inch slices and enjoy with tea or coffee!
if the dough seems a little dry, add one tablespoon of water.