Saturday, April 13, 2013

Hazelnut and Aniseed Fregolate

What I like about this is that it is not too sweet and is different.  Perfect to have with coffee.  A flat version of Cantucci or Biscotti.  I have adapted the original,  from Dish Magazine,  to the TMX. This recipe is perfect for the TMX as it needs chopping and mixing.

1/2 cup of dried figs
1 cup of roasted Hazlenuts
1 cup of plain flour ,  1/2 teaspoon of sea salt
1/2 cup of caster Sugar
1/2 cup of brown sugar
1/2 teaspoon of Aniseed
3 egg yoks
3 tablespoons of cream
Shallow baking tin, 25 X 25 cm. Lined with baking paper, and up the sides for 3 cm.
Perheat oven to 170 o C
Chop figs , speed7 for 5 seconds.  You need fine crumb.
Add Hazelnuts and  Turbo twice.
Add plain flour, mix  on REVERSE until all fig is coated.
Add sugars and Aniseed ,mix on REVERSE for 5 sec/sp 5
Mix egg yolks and cream in a bowl and tip onto mix in TMX bowl.
Mix on REVERSE for a few seconds until a loose crumb is formed.
Tip mixture into lined tin and press with dampened hand to 1 cm.  thick.
Bake for 40 mins, or until light brown.  Turning tray 1/2 way through.
Let rest for 10 mins. in tray and then remove to wire rack.
Dust with icing sugar and break into rough pieces to serve.