Fig, Apricot, and Nut Biscotti /Isidora Popovic- Popina Book of Baking/ Ryland Peters & Small, 2010 -leites Culinaria.com ביסקוטי פירות יבשים ואגוזים-לחצו כאן למתכון בעברית
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/4 cup pistachio kernels, left whole
1/4 cup shelled hazelnuts, coarsely chopped
1/4 cup golden raisins
4 dried apricots, cut into small pieces
4 dried figs, cut into small pieces
Freshly grated zest of 1 small unwaxed lemon
2 eggs, lightly beaten
H O W :
Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.
Sift the flour and baking powder into a large bowl. Stir in the sugar, pistachios, hazelnuts, raisins, apricots, figs, and lemon zest.
Pour in the lightly beaten eggs and mix well until you get a dough-like mixture. Wet your hands with cool water and, using damp hands, bring the dough together into a ball. It will be quite sticky. Transfer the ball of dough to the prepared baking sheet.
Wet your hands lightly with water again and pat the dough into a log, flattening it slightly so that it is about 3 inches wide.
Bake for 24 to 30 minutes. (To check if the block of biscotti is ready, press very lightly on top. If it springs back, you can take it out of the oven. If it feels firm, leave it in the oven for a few more minutes). Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on.
Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices. Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side. Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 2 weeks.
Full recipe - Here
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