Corn biscotti with dried pears and hazelnuts


Corn biscotti with dried pears and hazelnuts

Corn biscotti with dried pears and hazelnuts

Ingredients:

150 g of finely ground cornmeal
150 g wheat flour
2 large eggs
90 g of butter
50 g of brown sugar
1 tbsp grated orange zest
1/2 tsp baking powder
1/2 tsp salt
4 halves dried pears
a small handful of not roasted hazelnuts

Preparation:

Dried pears cut into small cubes and soak in warm water for 10 minutes.

Connect in a large bowl the sifted flour, cornmeal, baking powder and salt.

Beat with a mixer on medium speed, cream butter and sugar until white.

Add to the mix the eggs one at a time, beating well each time.

Reduce the mixer speed and add flour mixture, stir the dough long. At this stage it even easier to interfere with a fork.

Hazelnut chop in half, fold the pears in a sieve, dry and finely chop.

Add the orange zest to the dough, pear and hazelnut.

Cover the baking parchment, to shift the dough on a baking sheet and hand it into a loaf shape about the size of 25h10 cm.

Bake in a preheated 180 ° C oven until golden brown, 30-35 minutes.

Remove the baking sheet from the oven and let stand 10 min., Then a knife, cut the “loaf” diagonally into pieces 1,5-2 cm wide.

Put ready Biscotti on baking sheet in a prone position and return back into the oven for 15 min., So they dried up.

Ready-made biscotti cool on a wire rack. They must be crispy, golden brown, and with small cracks on the surface.

Bon Appetit!

Corn biscotti with dried pears and hazelnuts

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