Today, January 4th, is the Birthday of Isaac Newtown.. so today, I am inspired, in honor of Isaac Newtown, by the thought of apples..even while here in Italy.. why where would the research of Isaac Newtown be without the apple.
With all the local apples in abundance, even here in Italy, there are so many things to do with them. Torte di Mele (apple pies) are everywhere..but you can also make biscotti (cookies) with apples…the fragrance from these little gems wafted through the house this morning and I hope will probably remain throughout most of the day..the best way to perfume a country house here in the mountains of Abruzzo..
Apple, Raisin & Pinoli Biscotti
(Biscotti con Mele, Uvetta, Pinoli)
4 cups unbleached flour
1 cup brown sugar (fine)
½ cup butter
½ lb of peeled, grated apple
1/3 cup raisins (place in hot water for 3 minutes, drain and squeeze water out to dry)
3 tablespoons pinoli nuts
4 medium eggs
1 tsp baking soda
Zest of 1 organic lemon
¼ cup powdered sugar
pinch of salt
Place the flour on a wooden board or work surface, Make a well inside the flour and place inside softened butter, sugar, pinch of salt, grated zest of lemon, egg yolks and pinch of salt. Work all ingredients in by hand. When ingredients are well blended add in grated apple and raisins. Mix by hand, until all ingredients are well blended in. Cover a baking sheet with parchment paper
Separate dough into small balls, size of a quarter. Place on parchment paper, leaving some distance between each biscotti. Bake in an oven preheated to 350 degrees for 17-20 minutes. Remove from oven and let cool.
Place powdered sugar in a small bowl, mix with enough warm to hot water to make a glaze. When biscotti are cool, drizzle glaze on top and sprinkle each biscotti with pinoli nuts. Let glaze dry for 15 minutes, serve.
For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition