Posted by: Jonjon | April 6, 2009

Cookies – Cavalucci 8/10



Cookies – Cavalucci 8/10
April 6 2009 http://thecatofstripes.blogspot.com/2008/12/hard-italian-biscuits.html

Baking Powder,28% walnuts, 13% candied peel, aniseed, cinnamon, 85% sugar, 52% water to plain flour

Ingredients.

350 grams of plain flour 87.5g
two teaspoons baking powder ½ teaspoon
100 grams roughly chopped walnuts (I used mixed nuts) 25g
50 grams of candied peel (use a good quality) 12.5g
two teaspoons of ground aniseed ½ teaspoon
two teaspoons of ground cinnamon ½ teaspoon
300 grams of sugar (I used some muscovado in the mix, delicious but the colour was misleading.) 75g
185 mls of water 46.25g

Preheat the oven to 150C

Sieve the flour and baking powder together, add the peel, nuts and spices and mix up.
Put the sugar and water into a heavy bottomed pan, bring to the boil, turn the heat to medium and cook for five minutes or so to make a pale syrup. Remove from heat.
Add the dry mix and stir with a wooden spoon to form a soft dough.
Line two trays with parchment paper, greased greaseproof or rice paper.

Place small tablespoons of dough, about 5 cm in diameter with a little room between them for expansion. The mixture is hot but cools quickly. I portioned the dough out and then went back and gently shaped the biscuits with my hands although I have seen recipes that suggest using a rolling pin and cutters. Don’t make them too big, you should get at least 16 from this quantity.

Bake for 40-45 minutes or until they are lightly golden, slightly firm, and a bit puffed up. Don’t over bake, they will be terribly hard. If you’ve made many more than 16 reduce the cooking time to allow for the smaller volume of your cavalucci.

Conclusion
I grounded my own aniseed. This was very tasty. It wasn’t too sweet, or too cloying like with egg based biscuits. It had a simple dough and a simple flavor. I just liked the texture. After baking in the oven for around 35 minutes, I took it out. The texture was like a cookie whilst warm, but after cooling, it turned into a biscotti. Remember to grease the parchment sheet, because the sheet will end up sticking to the cookie if not greased.

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