Text copyright 2017 Art of Living, Prima Media, Inc/Maria Liberati
Happy belated birthday (January 4th) to Isaac Newtown….and this month I have been so inspired by the thought of apples… where would the research of Isaac Newtown be without the apple.
With so many varieties of apples to choose from there are many apple recipes from first course to desserts… 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 the kitchen and then there is a Winter Fruit Macedonia…..
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.
Another one of my favorite recipes is a winter macedonia that is made with sliced apples..my favorite apple to use in this is the Opal apple..in fact it is the only apple perfectly suited for a macedonia..not only because of its’ crispness but because it does not turn brown..
5 slices of fresh pineapple
1 small bunch of white grapes
1/2 cup Campari
Wash grapes, and cut each grape in half. Place in a glass bowl.
Peel pomegranate and remove seeds and place in bowl with grapes.
Cut pineapple slices into small pieces, peel and slice apple in thin slices. Place both into bowl with grapes. Peel banana and slice into 1/4 inch slices, add into bowl. chop hazelnuts and place in bowl. Squeeze 1/2 grapefruit over fruit. Optional:add in 1/2 glass Campari
For more great recipes get your copy of the Gourmand World Award Winning book:
The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition