Hazelnut and Aniseed Fregolata

[achookwoman]

Hazelnut and Aniseed Fregolate
What I like about this is that it is not too sweet and is different.  Perfect to have with coffee.  A flat version of Cantucci or Biscotti.  I have adapted the original,  from Dish Magazine,  to the TMX. This recipe is perfect for the TMX as it needs chopping and mixing.

Need
1/2 cup of dried figs
1 cup of roasted Hazlenuts
1 cup of plain flour ,  1/2 teaspoon of sea salt
1/2 cup of caster Sugar
1/2 cup of brown sugar
1/2 teaspoon of Aniseed
3 egg yoks
3 tablespoons of cream
Shallow baking tin, 25 X 25 cm. Lined with baking paper, and up the sides for 3 cm.
Perheat oven to 170 o C
Do
Chop figs , speed7 for 5 seconds.  You need fine crumb.
Add Hazelnuts and  Turbo twice.
Add plain flour, mix  on REVERSE until all fig is coated.
Add sugars and Aniseed ,mix on REVERSE for 5 sec/sp 5
Mix egg yolks and cream in a bowl and tip onto mix in TMX bowl.
Mix on REVERSE for a few seconds until a loose crumb is formed.  
DO NOT OVER MIX.
Tip mixture into lined tin and press with dampened hand to 1 cm.  thick.
Bake for 40 mins, or until light brown.  Turning tray 1/2 way through.
Let rest for 10 mins. in tray and then remove to wire rack.
Dust with icing sugar and break into rough pieces to serve.


members' comments

Emme - Thank you so much for this recipe Chookie, it has a great flavour and will definitely make again. Next time will try and get it more even in thickness.  I did not have the correct pan for it so improvised and I had it thicker in the middle area (trust me not to get it right) than the outer and it is more cake like in the middle.  I like the outside part better so next time I will try and make it more even.  Thanks again Chookie, love it.

[achookwoman]

[Alexis]

This looks very interesting. I've never seen aniseed in the hop. Where do you buy it?

[cookie1]

I wondered what a fregolata was. Now I know.

[trudy]

Thanks for the recipe Chookie.

[achookwoman]

Alixis, I buy mine from a nut and seed shop. Sold in little plastic bags. 

[Alexis]

Thanks, Chookie.

[Emme]

Thank you so much for this recipe Chookie, made it today.  Has a great flavour and will definitely make again, but next time will try and get it more even in thickness.  I did not have the correct pan for it so improvised and I had it thicker in the middle area (trust me not to get it right) than the outer and it is more cake like in the middle.  I like the outside part better so next time I will try and make it more even.  Thanks again Chookie, love it.

Marie

[achookwoman]

Marie,  I know what you mean about not having the right pan.  I never seem to have the right pan.  I sort of average the size out .  With this they said about 1 cm thick.  I used a baking dish and I am sure the sides were too high.  I think you can dry it out quite a lot and then would keep like biscotti. Glad you lked the flavour.

[judydawn]

Could you just press it out onto a large tray rather than a tin - it's not too runny to do that is it Chookie?

[achookwoman]

Judy, possible.  I find it easier when there is an edge.