Tandy’s Dried Mushroom & Apricot Biscotti
by The Marketing Team on July 15th, 2011
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Tandy Sinclair's delicious Dried Mushroom & Apricot Biscotti
We hosted a very successful mushroom week recently in conjunction with Nouvelle, who grow exquisite exotic mushrooms. Joining us on the hunt for wild mushrooms in Delheim’s pine forest was Lavender and Lime blog’s Tandy Sinclair, who very kindly came up with the following novel way to use them and e-mailed the recipe to Nora:
“Hi Nora – All I can say is that the biscotti I made were a resounding success. Each and every person to taste them has commented on how good they are. They have a lovely earthy smell and I wish I had more dried mushrooms to experiment with as I would do two things differently. I would substitute the vanilla essence for truffle oil and I would add half a teaspoon of finely ground star anise. Please let me know what you think once you make them!”
Dried Mushroom and Apricot BiscottiIngredients:50g butter225g cake flour plus a little extra for shaping150g castor sugarpinch of salt½ teaspoon baking powder100g dried mushrooms, I used whole ones and cut them into slices to retain the hint of a mushroom shape. The Nouvelle ones are already cut up!75g dried apricots, sliced2 extra large eggs1 teaspoon vanilla extractMethod:Preheat the oven to 180° Celsius.Melt the butter in the microwave and cool slightly.Sieve the flour, sugar, salt and baking powder into a large bowl.Add the mushrooms and the apricots and mix in well.In a small bowl whisk together one of the eggs and the yolk of the second egg, the vanilla extract and the butter.retain the second egg white and whisk slightly to break it up in case you need it to bring the dough together.Make a well in the middle of the dry ingredients and pour the egg and butter mix into it.Stir until it forms a dough, you might need to add some or all of the left over egg white to achieve this.Divide the dough into 2 equal pieces.Very lightly dust a work surface with a little flour and shape into 2 logs, each about 20cm long.Cover a large baking sheet with non-stick baking paper and place the logs on it leaving plenty of space between them.Bake on the middle shelf for 40 minutes until golden brown and firm to the touch.Remove from oven and cool for 20 minutes.Using a sharp knife slice the biscotti logs on the diagonal into slices and arrange standing up in a single layer on the baking sheet.Return to the oven for 20 minutes to allow them to crisp up.
Thank you, Tandy – and any of you foodies out there making it – please let us know what you think!
UPDATE 18/7/2011:
“Hi Tandy – Just finished my biscotti!!! Even Rudi, my son, tried some – he does not like the idea that there are mushrooms in but they smelled so nice he had to try. I used a field mushroom I picked in the mountain yesterday and it weighed exactly 99.50 gm… think the recipe was made for it. Thanks for taking the trouble to share it with me – I am passing it on to a friend in italy if this is ok with you. ~ Regards, Nora”
Biscotti ingredients - before
Biscotti ingredients - after
Categories: DELHEIM, MARKETING, RESTAURANT
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