Text 25063, 87 rader
Skriven 2015-03-19 08:27:50 av Dave Drum (1:261/38.0)
Ärende: Gourmet 407
===================
 * Originally in: fido.HOME_COO

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

  MAKE CRUST: Butter a 9" square metal baking pan (2" deep)
  and line with 2 criss-crossed sheets of foil, leaving a 2"
  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 375+.F/190+.C.

  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.

  COOKSCÇÖ 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

... To eat is a necessity, but to eat intelligently is an art.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)