Italian Rocciate Fruit And Nut Biscuits Food

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.

CHERRY, NUT BISCUITS

Steps:

• Preheat oven to 180°C.
• Cream the butter and sugar until light and creamy.
• Add the egg and the vanilla, beating well.
• Sift the flour into the mixture and combine to form a soft dough.
• Drop round teaspoonfuls of mixture into the nuts.
• Roll in balls.
• Place onto lined oven trays (allowing room for spreading) and press half a cherry on top of each biscuit.
• Bake for 15-20 minutes or until golden.
• Allow to cool slightly before removing biscuits from their trays.