Wednesday, April 10, 2013

Hazelnut and aniseed fregolata recipe

Hazelnut and aniseed fregolata
Hazelnut and aniseed fregolata

Fregolata is a sweet, crunchy, nutty chewy biscuit cookie that is often served at the end of the meal in the Veneto region of northern Italy What more could one ask of a biscuit

Hazelnut and aniseed fregolata ingredients: 1 cup hazelnuts, roasted and roughly chopped. 1/2 cup finely chopped dried figs. 1 cup plain flour. 1/2 teaspoon sea salt. 1/2 cup caster sugar. 1/2 cup brown sugar. 1/2 teaspoon aniseed. 3 egg yolks. 3-4 tablespoons cream. shallow baking tin, approximately 25 cm x 25 cm

Hazelnut and aniseed fregolata recipe: Grease and fully line the baking tin with baking paper or non.stick foil, bringing the paper up the sides of the tin. Preheat the oven to 170C. Put all the ingredients except the egg yolks and cream in a large bowl. Using your fingertips, toss everything together so the figs are well coated in the flour and not stuck together. Combine the egg yolks and 3 tablespoons of the cream together and tip onto the dry ingredients. Use a fork to combine together to make a damp, crumbly mixture and only add the extra cream if necessary. Don't mix to a firm dough. Press the mixture into the tin to 1 cm thick. Bake for 20-22 minutes until golden brown, turning the tin for even browning
To serve: Dust with icing sugar and break into large pieces. We served ours with a fig and honey ice cream. The fregolata will keep in an airtight container for 3 days. By then, the hazelnut and aniseed fregolata is ready