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Reggiano Cheese and Dried Fruit Biscotti
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Biscotti-aperitifs-fromage-Reggiano-fruits-secs-6670.jpg
PT10M
PT50M
PT1H00M
Preheat oven to 180°C (350°F).In a large bowl, sift together the first 3 ingredients. Stir in pepper, cheese, dried fruit and almonds.In another bowl, whisk together the milk, oil and eggs.Fold the wet ingredients into the dry ingredients. Knead the dough 10 times.Divide the dough in half and shape each piece into a 2.5 x 30 cm (1 x 12 in) log.*Place the logs at least 15 cm (6 in) apart on a parchment-lined baking sheet.Bake for 30 minutes or until lightly browned and firm. Remove from oven and cool for 10 minutes. Reduce oven temperature to 170°C (325°F).With a serrated knife cut each log on the diagonal into 0.5 cm (1/4 in) slices. Return the biscotti to the baking sheet and bake 10 minutes on each side until the almonds are lightly toasted and the biscotti are dry. Remove from oven and cool on a rack.At this point the dough may be wrapped tightly and frozen. Thaw and continue as directed.All rights reserved © Saputo inc. 2010
4
Saputo
0
0
0
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2 3/4 cups (700 mL) all-purpose flour
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) Salt
1 tsp. (5 mL) freshly ground pepper
1 1/2 cups (325 ml) reggiano cheese, finely grated
6 dried fig, finely chopped
10 dried apricots, finely chopped
1/2 cup (125 ml) skinless whole almonds
1/3 cup (80 mL) milk
4 Tbsp. (60 mL) olive oil
3 large egg
Reggiano Cheese and Dried Fruit Biscotti
4
dozen
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME
Ingredients
-
2 3/4 cups
(700 mL)all-purpose flour
-
2 tsp.
(10 mL)baking powder
-
1 tsp.
(5 mL)Salt
-
1 tsp.
(5 mL)freshly ground pepper
-
1 1/2 cups
(325 ml)reggiano cheese, finely grated
-
6
dried fig, finely chopped
-
10
dried apricots, finely chopped
-
1/2 cup
(125 ml)skinless whole almonds
-
1/3 cup
(80 mL)milk
-
4 Tbsp.
(60 mL)olive oil
-
3
large egg
Preparation
Preheat oven to 180°C (350°F).
In a large bowl, sift together the first 3 ingredients. Stir in pepper, cheese, dried fruit and almonds.
In another bowl, whisk together the milk, oil and eggs.
Fold the wet ingredients into the dry ingredients. Knead the dough 10 times.
Divide the dough in half and shape each piece into a 2.5 x 30 cm (1 x 12 in) log.*
Place the logs at least 15 cm (6 in) apart on a parchment-lined baking sheet.
Bake for 30 minutes or until lightly browned and firm. Remove from oven and cool for 10 minutes. Reduce oven temperature to 170°C (325°F).
With a serrated knife cut each log on the diagonal into 0.5 cm (1/4 in) slices. Return the biscotti to the baking sheet and bake 10 minutes on each side until the almonds are lightly toasted and the biscotti are dry. Remove from oven and cool on a rack.
At this point the dough may be wrapped tightly and frozen. Thaw and continue as directed.
All rights reserved © Saputo inc. 2010
Source :
Saputo
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
