Saturday, 3 September 2016

Biscotti Alla Noce Di Cocco

My Uncle Nic came to Australia in 1955.  It was 105 deg F (40 deg C) when he arrived at Fremantle Docks and snowing when he left Italy, and was quite a shock to his system. Like so many, he came looking for a new life and quickly settled learning the Australian way of life. He has often reflected that the novel They're a Wierd Mob by Nino Culotta pretty much sums up his experiences as a new migrant. A professional cook by trade he took whatever jobs came his way, mostly as a labourer on building sites. After a few months he got a job in a restaurant and has spent the rest of his life in the food industry. He is a dynamic gentleman and at eighty one maintains a consultancy within his profession and cooks the most delicious food.

This is one of his favourite biscuit recipes, the basic coconut dough can be baked into a variety of shapes and the flavours changed by adding nuts, dried fruit or peel. They also keep well if you can resist the temptation. 

He also baked these smaller biscotti for us to have with coffee. These are made with the basic coconut dough, rolled into small balls and then into crushed cornflakes.

Uncle Nic at work

This recipe came from his mother Sabia and was commonly baked in the Abbruzzo region.

Biscotti Alla Noce Di Cocco

6 eggs
250 g sugar
250 g melted butter
500 g flour
100g coconut
Coconut essence to flavour (Optional )

1 cup almonds, roasted and coarsly chopped
1 cup sultanas 

Coating Mixture
1 cup sugar 
1 cup coconut

 Lightly beat the eggs, add the sugar gradually and continue to beat until the sugar is dissolved.

Add the melted butter and stir in the flour. Add a few drops of coconut essence if desired.

If making the variation add the roasted almonds and sultanas. Mix well.

Break off medium sized balls of dough and roll into finger shaped biscuits.

Roll the biscuits in the coconut and sugar coating mixture.

Place on a tray lined with baking parchment, allowing room to spread.

Bake at 180 deg C until light golden brown.

Remove from tray and place on a cooling rack.

Store in an airtight container.

No comments:

Post a Comment