Biscotto all’amarena

By ctozzi

Ingredients

• For short pastry:
• 270 g cake/plain flour
• 120 g sugar
• 120 g cold unsalted butter, cut into small pieces
• 2 egg yolks
• 1 tablespoon freshly grated lemon zest (1 tablespoon vanilla if making nutella filling)
• a pinch of baking powder
• For filling :
• 300 g of Amarene marmalade (sour cherries)
• 300 g crushed ladyfingers
• lemon zest of 1 lemon, finely grated
• 1 tablespoon Cocoa
• 2 tablespoon liquor
• 2 tablespoon milk.
• Cover with meringne:
• 2 egg whites
• 60 g granulate sugar
• Nutella Filling:
• 300 g nutella
• 200 g crushed ladyfingers
• 2 tablespoons cocoa
• 60 g hazelnuts, toasted, chopped

Preparation

Step 1

Prepare the Pasta frolla (Italian for "short pastry") working unsalted butter, cubed and at room temperature, into cake/plain flour on a counter (or in a large bowl). Quickly work the butter into the flour with your fingers until they are perfectly incorporated.

Form a well in the center of the butter and flour mixture, and add the sugar, grated lemon zest, salt, egg yolks and add just a pinch of baking .

Quickly gather the ingredients together and knead gently into a ball with your fingertips.

Wrap with plastic, and refrigerate for 30 minutes. Preheat oven to 350 degrees F ( 180° C).

Meanwhile, prepare a filling.
Combine marmalade, crushed biscuits, finely grated zest of 1 orange or lemon and liquid. if the filling is too dry add more add some lemon juice/milk/ liquor.

Put aside. Remove dough from plastic wrap, and Roll out the pastry on a lightly floured counter into a rectangle shape about 1/2 inch thick, with a short side 12 cm long.

Put all dollop of filling down the middle of the dough rectangle. Turn edge of pastry over filling, then roll so that filling is completely enclosed in pastry. On a cookie sheet, place pastry packet seam side down.

For the best cutting results, let your dough cylinder in the freezer about 20 minutes. Then, cut the dough in slices, approximately 3/4 inch (2 cm) or more thick.

Bake the biscuits for approx. 15/20 minutes.

Mehnwile beat egg whites and sugar until soft peaks form.

Then, Remove biscuits from oven, brush the top of the biscuits with meringue (if you want, with a toothpick to make lines and stained with some black cherry jam) and bake them again for 5 minutes until they are lightly golden brown.

If you do not like meringue, before baking the first time, you can brush with a beaten egg and sprinkle with almond kernels.

Read more: http://croce-delizia.blogspot.com/2011/02/i-biscotti-allamarena.html#ixzz27mIGBrzN