(thanks to you, we enjoy this grain often.)
Biscotti di Farro (Farro Cookies)
By Gina DePalma, Pastry Chef
Baci di Cioccolato
1 ¾ cups bleached cake flour
1 cup farro flour
½ cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg
2 large egg yolks (reserve 1 egg white for the glaze)
½ teaspoon pure vanilla extract
2 tablespoons honey
4 ounces unsalted butter, soft and cut into cubes
Grated zest of 1 small orange
Raw sugar for garnish
Place the cake flour, farro flour, sugar, baking powder, salt and spices into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed briefly to blend the ingredients, then add the cubed butter. Continue to beat on low speed until the butter disappears completely into the dry ingredients.
In a small bowl, whisk together the egg, egg yolks, vanilla extract, honey and orange zest. Add the wet ingredients to the dry ingredients and beat on speed to moisten them, then increase to medium speed and beat for about 45 seconds to form a sturdy dough.
Scrape the dough onto a sheet of plastic wrap, flatten it into a disc and wrap it. Chill the dough in the refrigerator until it is firm enough to roll, about one hour.
When you are ready to roll the dough, preheat the oven to 350 degrees. Prepare two large cookie sheets by greasing them and lining them with parchment paper.
Divide the dough into two pieces, rolling each piece onto a floured board to a thickness of 1/16th of an inch. Cut the dough into cookies using your favorite cutter. You can reroll the scraps until all of the dough is used.
Place the cookies onto the prepared sheets, spaced ½-inch apart.
Place the reserved egg white into a small bowl and break it up slightly with a fork. Using a pastry glaze the tops of the cookies with the beaten egg white. Sprinkle the tops of the cookies with some raw sugar.
Bake the cookies until they are evenly golden brown and slightly puffed, about 14 to 17 minutes, rotating the cookie sheets 180 degrees halfway through the cooking time to ensure they bake evenly.
Transfer the cookies to a rack to cool completely. If desired, dust them with some confectioner’s sugar before serving. The cookies may be stored in an airtight container for up to a week.
Makes about 5 dozen cookies, depending on the size.
(Note: this is a "Dolce of the month" recipe from the Babbo restaurant website. Not sure if the farro link will stay at the site.)
http://www.babbonyc.com/dolci.html
Biscotti di Farro (Farro Cookies)
By Gina DePalma, Pastry Chef
Baci di Cioccolato
1 ¾ cups bleached cake flour
1 cup farro flour
½ cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg
2 large egg yolks (reserve 1 egg white for the glaze)
½ teaspoon pure vanilla extract
2 tablespoons honey
4 ounces unsalted butter, soft and cut into cubes
Grated zest of 1 small orange
Raw sugar for garnish
Place the cake flour, farro flour, sugar, baking powder, salt and spices into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed briefly to blend the ingredients, then add the cubed butter. Continue to beat on low speed until the butter disappears completely into the dry ingredients.
In a small bowl, whisk together the egg, egg yolks, vanilla extract, honey and orange zest. Add the wet ingredients to the dry ingredients and beat on speed to moisten them, then increase to medium speed and beat for about 45 seconds to form a sturdy dough.
Scrape the dough onto a sheet of plastic wrap, flatten it into a disc and wrap it. Chill the dough in the refrigerator until it is firm enough to roll, about one hour.
When you are ready to roll the dough, preheat the oven to 350 degrees. Prepare two large cookie sheets by greasing them and lining them with parchment paper.
Divide the dough into two pieces, rolling each piece onto a floured board to a thickness of 1/16th of an inch. Cut the dough into cookies using your favorite cutter. You can reroll the scraps until all of the dough is used.
Place the cookies onto the prepared sheets, spaced ½-inch apart.
Place the reserved egg white into a small bowl and break it up slightly with a fork. Using a pastry glaze the tops of the cookies with the beaten egg white. Sprinkle the tops of the cookies with some raw sugar.
Bake the cookies until they are evenly golden brown and slightly puffed, about 14 to 17 minutes, rotating the cookie sheets 180 degrees halfway through the cooking time to ensure they bake evenly.
Transfer the cookies to a rack to cool completely. If desired, dust them with some confectioner’s sugar before serving. The cookies may be stored in an airtight container for up to a week.
Makes about 5 dozen cookies, depending on the size.
(Note: this is a "Dolce of the month" recipe from the Babbo restaurant website. Not sure if the farro link will stay at the site.)
http://www.babbonyc.com/dolci.html