biscotti
makes 24
50g (2oz) flaked almonds 225g (8oz) plain flour
50g (2oz) butter, softened 10ml (2tsp) baking powder
100g (4oz) caster sugar 5ml (1tsp) ground coriander
1 egg 40g (1
1
⁄2 oz) polenta
15ml (1tbsp) orange liqueur 50g (2oz) pistachio nuts,
finely grated rind 1 small orange roughly chopped
1 Preheat the oven to 170°C /325°F/Gas 3. Roast almonds for 5-10 minutes, cool and very
coarsely chop. Lightly grease a baking sheet.
2 Using the beater on speed 12, beat the butter and sugar in the bowl, until pale and smooth.
Beat in the egg, liqueur and orange rind. Add the flour baking powder, ground coriander and
polenta to the bowl and mix at speed 2 to make a soft dough. Add the nuts and beat at
speed 2, until well combined.
3 Turn out onto a lightly floured work surface and knead slightly. Halve the mixture and shape
each into a 5cm wide, 2cm (
3
⁄4 inch) deep rectangular shape.
4 Place on the prepared baking sheet and chill for 20 minutes. Bake for about 30 minutes until
just firm. Transfer to a wire rack to cool for about 10 minutes then cut diagonally into 1cm (
1
⁄2
inch) wide slices.
5 Place the Biscotti cut side down on the baking sheet and bake for a further10 minutes, until
crisp. Cool on a wire rack, store in airtight container.
pecan tart
serves 6
1 quantity of rich flan pastry 40g(1
1
⁄2oz) butter, melted
see page 8 5ml (1tsp) vanilla essence
175g (6oz) pecan nuts 180ml (6floz) evaporated milk
175g (6oz) light soft brown sugar 2 eggs, beaten
15ml (1tbsp) golden syrup
1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and
cover and chill for 20 minutes.
2 Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry case with greaseproof paper
and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a
further 5 minutes. Remove from the heat. Reduce the oven temperature to 170°C/325°F/Gas
Mark 3.
3 Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed 10,
whisk together the remaining ingredients, until well combined.
4 Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on top.
5 Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice cream
or whipped cream.
PATISSIER MX270 SERIES & KM270 SERIES
recipes
11
