Italian Rocciate Fruit and Nut Biscuits
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Ingredients
| 1/2 cup | dried prunes | | 1/2 cup | raisins | | 1/2 cup | dried figs, stemmed and sliced | | 2 | apples, peeled, cored and sliced | | 1/4 cup | hazelnuts, coarsely chopped | | 1/4 cup | almonds, coarsely chopped | | 1/4 cup | walnuts, coarsely chopped | | 1/4 cup | pine nuts | | 1/4 cup | Marsala wine (2 fl. oz. oz/60 ml) | | 5 tbsp. | extra virgin olive oil, (divided) | | 5 oz. | superfine sugar (caster) 155 g, (divided) | | 1-3/4 cup | all purpose white flour (7 oz/220g) | | 1 dash | of salt | | Enough water to make soft dough | | Powdered sugar, (icing sugar/confectioners’) |
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Instructions
Soak the prunes and raisins in lukewarm water for 30 minutes; drain. Pit the prunes. Mix the fruit and nuts in a bowl. Add the Marsala, 1 tablespoon oil and 3 oz (90 g) sugar.
Sift the flour and salt together. Mix in the remaining oil and sugar, and enough water to make a soft dough. Form into a ball and let rest, covered, for 30 minutes.
Divide the dough into 12 parts. Roll out each piece into a very thin square. Spread some of the fruit mixture on each square of dough, dividing it evenly.
Preheat oven to 350 F. (180 C). Roll the squares up into cylinders and place on a lightly greased baking sheet. Bake until golden, about 30 minutes. Spread with sifted powdered sugar and serve. Serves 6.
Authentic Recipes From The Regions Of Italy
Author's Comments
Like many Italian cookies, these very traditional ones are made more often than not for times of celebration. They are perfect for offering to visitors with a glass of sweet wine. This recipe is from Umbria.
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