Brazilnutandfigtorteraw Recipes

BRAZIL NUT AND COFFEE BISCOTTI

Steps:

• Preheat the oven to 180 C (350 F).
• Dissolve the coffee in rum.
• Beat the eggs and sugar until thick and creamy, then beat in the coffee.
• Sift the flours and cinnamon into a bowl, then stir in the nut.
• Mix in the egg mixture.
• Divide the mixture into two rolls, each about 28 cm (11 1/4 inches) long.
• Line a baking tray with baking paper, put the rolls on it and press lightly to flatten to about 6 cm (2 1/2 inches) across.
• Brush lightly with water and sprinkle with extra sugar.
• Bake for 25 minutes, or until firm and light brown.
• Cool until warm on the tray. Reduce oven temperature to 160 C (315 F).
• Cut into 1 cm (1/2 inch) thick diagonal slices.
• Bake in a single layer on the lined tray for 20 minutes, until dry, turning once. Cool on a rack.
• Enjoy :D.
• PS: When cold, these can be stored in an airtight container for 2-3 weeks.

BRAZIL NUT STICKS

Steps:

• Beat eggs till light; beat in sugar.
• Add everything else.
• Chill dough for 30 minutes.
• Heat oven to 350 degrees.
• Break off pieces of dough and roll to pencil shape, about 3" long.
• Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.

RAW DATE NUT TORTE

Steps:

• In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
• In a food processor, combine dates and lemon juice until smooth and creamy.
• Spread the frosting on top of the torte.
• Sprinkle on chopped walnuts (optional).
• May or may not refrigerate before serving. Firmer for cutting if refrigerated.

DATE NUT TORTE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour the bottom of an 8-inch square pan.
• In mixing bowl, combine flour, baking powder, salt, orange zest, dates and nuts.
• In a small mixing bown, beat the egg with the vanilla extract until foamy.
• Gradually add white and brown sugar.
• Beat until thick and lemon-colored.
• Stir into date/nut mixture.
• Spoon batter into pan.
• Bake 25-30 minutes, until lightly browned.
• Cool; cut into servings and top with ice cream or whipped topping.

KAJU AND ANJEER KI BURFEE(CASHEW NUT AND FIG SQUARES)

Steps:

• Blend all the ingredients, except the dried figs, to a smooth paste.
• Pour the mixture into a thick bottomed wok.
• Add the chopped dried figs.
• Cook, stirring continuously, until the mixture starts to thicken and leave the sides of the wok and forms into a ball.
• Put the mixture on a flat surface and roll out to 1/4 inch thickness.
• Cool the mixture completely.
• Cut into diamond shapes and serve.
• Store refrigerated.

BRAZIL NUT AND FIG TORTE (RAW)

Steps:

• To make base: Blend base ingredients until there is a solid mass in the food processor (it should be very fine with the occasional chunk). Place on a plate and form into a cake shape.
• To make frosting: Blend frosting ingredients well. If the dates are very firm and resist blending, just blend partially and let soak about 15 minutes to soften. Blend until smooth and creamy, then frost the cake. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.