Gaggenau Digital Cookbook
Biscottini with dried apricot and walnut
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Gaggenau appliance: Oven Temperature: 180°C Preparation time: 60 minutes plus 37 minutes cooking time Ingredients are for 48 pieces |
Ingredients: 100 g walnuts 125 g whole wheat flour 125 g flour 1 teaspoon baking powder 1 teaspoon salt 1 pinch of black pepper 50–75 g dried apricots, diced 3 eggs, whisk 50 ml water |
Preparation: Preheat the oven to 180°C using both the top and bottom elements. Spread the walnuts onto the baking tray evenly and bake them until golden brown, then let them cool. Sift the flour, baking powder and salt into the mixing bowl of the dough machine. Add the pepper, dried apricots, eggs and water, then turn the machine on. Crush the walnuts into large pieces and add them into the dough. Knead the dough with your hands.
Divide the dough into 4 pieces and roll up each piece to be 2.5 cm thick and 25 cm long. Grease the baking tray and sprinkle on some flour.
Place the dough pieces onto the baking tray, leaving some space between each one. Bake them in the preheated oven at 180°C for 25 minutes until the dough is set. Then put the dough pieces aside to cool.
Slice the dough pieces with a bread knife diagonally to a 2 cm thickness. Place them onto the baking tray again and bake for 12 minutes more. After that time, the slices should be crisp and crunchy. Then leave them aside once again to cool.
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