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Wednesday, March 14, 2012

BISCOCHAR WITH CASCADES, A STUFFED COOKIE TWIST

L. bis coctus (bi-cooked), Eng. to cook twice, from which the Spanish word bizcocho (biscuit) is derived. The Spanish Royal Academy states that refers to a biscuit which does not contain yeast and is baked twice to eliminate all the moisture. It can be kept a long time. See bizcocho. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn Ftn 110; and Nola/Iranzo. 1982:168]

STUFFED COOKIE TWIST CALLED CASCADES IN VALENCIA AND BARCELONA
ADAPTED FROM NOLA xlv-3 ROSQUILLAS DE FRUTA QUE LLAMAN
CASQUETAS EN VALENCIA Y EN BARCELONA*

Roll out the biscuit dough

Photo by: VancityAllie
Ingredients 

For the dough:
1 c water
5 c. sifted flour
1 c oil
½ tsp mashed saffron
sugar

Food 010
Photo by FlashRPh 


For the filling:
1 lb ground toasted hazelnuts, almonds and pinenuts
1 c flour
salt to taste
½ tbsp cinnamon
¼ tsp grated ginger
¼ tsp ground nutmeg
¼ tsp ground mace
¼ tsp ground cloves
1 tsp ground pepper
1 c honey
½ c pinenuts

Preparation

For the dough:
Mix flour and oil. Dissolve saffron in a little water. Knead the dough adding water and saffron until the dough is firm. 

Cookie twist
Photo by afagen 
PREHEAT OVEN TO 400ºF/200ºC

Divide the dough in half. Roll the first half out Divide the dough in half. Roll the first half out. Cut it into strips. Place these on greased cookie sheets and prick with a fork. Bake 7-8 minutes. Remove from oven and sprinkle with sugar. Return to oven and bake 7-8 minutes until very light brown.

For the filling:
Grind these biscuits. Take and equal amount of nuts and grind them into powder. Mix these with the flour. Add the spices.

Put the honey in a saucepan and heat it until it boils. Skim it and continue boiling for 4-5 minutes. Remove from heat and let cool. Mix this with the nut filling and knead it well.


 To make pastries:

PREHEAT OVEN TO 400ºF/200ºC

Take the other half of the dough and roll it out to be wafer thin. Cut it into 2” stripes. Place a spoonful of filling on half the stripes.  Add a few whole pinenuts to each piece. Cover the dough with the other half of the stripes. Squeeze it together and twist it. Prick each pastry with a fork.

Place the pastries on greased cookie sheets and bake about 15 minutes until golden brown. Sprinkle with sugar and serve.

This recipe can be made with a marzipan, an almond filling or another filling fit for kings and noblemen.

*See amasar blog published on September 19, 2011 for a different version of this recipe.

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