Ingredients FOR THE SHORT PASTRY

• 500 g flour
• 160 g lard
• 160 sugar
• 4 g ammonia powder
• 50 g milk
• 1 egg
• 1 sachet of vanillin
• 4 drops of orange essence
• 1 pinch of salt

Ingredients FOR THE FILLING

• 1 Kg white melon pulp
• 800 g peeled almonds
• 700 g sugar
• zest of 1 lemon
• zuccata (candied pumpkin)
• cinnamon powder
• dark chocolate

Ingredients TO COMPLETE

• honey
• chopped almonds
• powdered sugar
• egg

Prepare the pastry by mixing all the ingredients, then let it rest in the fridge for 30 minutes wrapped in plastic wrap.
Cook melon and sugar until the melon is flaked. Add the coarsely chopped almonds, lemon zest, a pinch of cinnamon and the pumpkin into small pieces. As soon as it has thickened, turn off and let it cool. Add chopped chocolate.
Roll out the pastry into a rectangle, spread a strip of filling in the center, cover it with the dough, prick the surface and
cut into chunks.
Brush Buccellati with egg and bake on a baking sheet lined with baking paper at 180 ° C for 20 minutes. Remove from the oven, brush with honey and complete with chopped almonds and powdered sugar.