Text 5568, 99 rader
Skriven 2011-01-06 05:09:00 av Dave Drum (1:124/311)
Ärende: Gourmet 412
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Biscotti Quadrati Al Miele E Alle Noci (Honey Nut Squares)
 Categories: Cookies, Nuts, Snacks, Desserts
      Yield: 25 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  All-purpose flour
      2 tb Sugar
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Cold unsalted butter; in
           - pieces
      1 lg Egg; lightly beaten

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  + 1 tb mild honey
    1/4 c  Packed light brown sugar
    1/8 ts Salt
      3 tb Cold unsalted butter; in
           - pieces
      1 tb Heavy cream
    1/2 c  Whole almonds with skins;
           - toasted
    3/4 c  Hazelnuts; toasted, any
           - loose skins rubbed off in
           - a kitchen towel
    1/4 c  Pine nuts; lightly toasted
 
  Special equipment: a pastry or bench scraper
  
  This is just one of Gourmet’s Favorite Cookies: 1941-2008.
  Although we’ve retested the recipes, in the interest of
  authenticity we’ve left them unchanged: The instructions
  below are still exactly as they were originally printed.
  
  Honey and cream suspend almonds, hazelnuts, and pine nuts
  in a gorgeous, glossy candied topping on a buttery crust.
  
  Make crust: Butter a 9-inch square metal baking pan (2" deep)
  and line with 2 crisscrossed sheets of foil, leaving a 2-inch
  overhang on all sides. Butter foil.
  
  Blend together flour, sugar, baking powder, salt, and butter
  with your fingertips or a pastry blender (or pulse in a food
  processor) until most of mixture resembles coarse meal with
  small (roughly pea-size) butter lumps. Add egg and stir with
  a fork (or pulse) until a crumbly dough forms.
  
  Turn out dough onto a work surface and divide into 4 portions.
  With heel of your hand, smear each portion once or twice in a
  forward motion to help distribute fat. Gather dough together
  with scraper.
  
  Preheat oven to 375øF.
  
  Press dough evenly onto bottom (but not up sides) of baking
  pan and bake in middle of oven until edges are golden and
  begin to pull away from sides of pan, 15 to 20 minutes. Cool
  in pan on rack.
  
  Make topping: Bring honey, brown sugar, and salt to a boil in
  a 2-quart heavy saucepan over moderate heat, stirring until
  sugar is dissolved, then boil, without stirring, 2 minutes.
  Add butter and cream and boil, stirring, 1 minute. Remove
  from heat and stir in all nuts until completely coated.
  
  Pour nut mixture over pastry crust, spreading evenly, and
  bake in middle of oven until topping is caramelized and
  bubbling, 12 to 15 minutes. Cool completely in pan on a
  rack. Lift dessert out of pan using foil overhang and cut
  into 25 squares.
  
  Cooks’ notes: Honey nut squares keep, layered between sheets
  of wax paper, in an airtight container at room temperature 1
  week.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  March 2003 | Gourmet
  
  Makes 25 (1-inch) bars
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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