Wednesday, December 17, 2008

Honey Nut cookie recipe - Biscotti Quadrati al Miele e alle Noci

Food is actually an integral part of fashion, so finally I succumb, and post a favorite cookie recipe. These cookies represent for me the feelings of the end of the year and the beginning of 2009. They have a splendidly homemade and earthy taste, take minimum time to make and stand out from all the chocolates and fluffy deserts that seem passe this year. The recipe in from one of my Gourmet cookbooks, but I found a link online --"Gourmet". It's no fail fun and there's plenty of room to improvise with what you have in your cupboards.


garnetrose said...

Clicked on your website to get the biscotti recipe, which I can't seem to find. The marvelous photo is there....Hint?
Also, I favored your site, and hope to come back and explore it after Xmas. Sweet inspiration here.
Get back with that recipe.
Pam from Upstate NY

Nancy said...

Pam -- here's Gourmet's recipe, done in my shortened, simplified version - they are crunchy, elegant and sweet, be prepared for requests for the recipe --
For the crust:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
For the topping:
1/3 cup plus 1 tablespoon honey
1/4 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1 tablespoon heavy cream
1/2 cup whole almonds, toasted
3/4 cup hazelnuts, toasted
1/4 cup pine nuts, toasted

Make the crust:
Line with foil, (or I used baking paper) a 9-inch square metal baking pan (2 inches deep). Butter the foil.
Blend together flour, sugar, baking powder, salt, and butter with your fingertips (I pulsed the food processor) until most of mixture resembles coarse meal with small lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
Preheat oven to 375°F.
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 the 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 25squares.

Cooks’ 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