Italian Rocciate Fruit and Nut Biscuits |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Like many Italian cookies, these very traditional ones are made more often than not for times of celebration. They are perfect for offering to visitors with a glass of sweet wine. This recipe is from Umbria. Ingredients:
1/2 cup dried prune |
1/2 cup raisins |
1/2 cup dried fig, stemmed and sliced |
2 apples, peeled, cored and sliced |
1/4 cup hazelnuts, coarsely chopped |
1/4 cup almonds, coarsely chopped |
1/4 cup walnuts, coarsely chopped |
1/4 cup pine nuts |
1/4 cup marsala wine (2 fl oz/60 ml) |
5 tablespoons extra virgin olive oil (divided) |
5 ounces superfine sugar, 155 g (caster, divided) |
1 3/4 cups all-purpose white flour (7 oz/220g) |
1 pinch salt |
water, to make soft dough |
powdered sugar (icing sugar or confectioners') |
Directions:
1. Soak the prunes and raisins in lukewarm water for 30 minutes; drain. Pit the prunes.
2. Mix the fruit and nuts in a bowl. Add the Marsala, 1 tablespoon oil and 3 oz (90 g) sugar.
3. Sift the flour and salt together. Mix in the remaining oil and sugar, and enough water to make a soft dough. Form into a ball and let rest, covered, for 30 minutes.
4. Divide the dough into 12 parts. Roll out each piece into a very thin square. Spread some of the fruit mixture on each square of dough, dividing it evenly.
5. Preheat oven to 350°F (180 C). Roll the squares up into cylinders and place on a lightly greased baking sheet. Bake until golden, about 30 minutes. Spread with sifted powdered sugar and serve. Serves 6.
6. Authentic Recipes From The Regions Of Italy.
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