Italian Rocciate Fruit And Nut Biscuits Recipes

MIXED FRUIT-AND-NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
• Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

ITALIAN ROCCIATE FRUIT AND NUT BISCUITS

Steps:

• Soak the prunes and raisins in lukewarm water for 30 minutes; drain. Pit the prunes.
• Mix the fruit and nuts in a bowl. Add the Marsala, 1 tablespoon oil and 3 oz (90 g) sugar.
• 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.
• 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.
• 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.
• Authentic Recipes From The Regions Of Italy.