Soft Apricot cookies – Biscotti morbidi con albicocche WHB #380

 

I love buying books. Once it was books about Plants & Gardening

 

 

then I started to “collect” Recipe & Cook Books

 

 

and now they are all about mountains & trekking and Garda Lake 🙂

 

 

But unfortunately not all recipe books are well made.
The recipe I have chosen from the book “the best cookies in the world – 1001 cookie recipes”
was very disappointing, I had to change the recipe to make it work out.

 

Soft Apricot cookies – Biscotti morbidi con albicocche

 

 

You need:
200gr dried soft apricots (soaked over the night)
2 tbsp of vegetal oil (I used sunflower)
100gr of raisins
180gr of oat flakes
20-30gr of buckwheat flour
zest from 1 lemon
1/2 tsp of cardamom (crushed)

Let the Apricots soak covered with water over the night.
The next day put all (water+ apricots)in a pot and cook for 5min or until they are soft and mashy.
Drain them of the water and the chop them in tiny pieces.
But them in a bowl and add the rest of the ingredients.
Mix with your hands and the spread out on a baking tray covered with baking paper. Spread and press with humid hands so the mixture will not stick to them.
When it is even and about 2cm high, cut with a knife in squares.
Bake in oven 200° for aprox 40-45min until solid.
Break in squares when cooled.
Will conserve for at least a week in a sealed tin box.

 

 

Soft Apricot cookies – Biscotti morbidi con albicocche

vi serve:
200gr di albicocche secche (lasciate in ammollo una notte)
2 cucchiai di olio vegetale (ho usato girasole)
100gr di uva passa
180gr di fiocchi di avena
20-30gr di farina di grano saraceno
zeste di un limone
1/2 cucchiaino di cardamon macinato

Lasciate le albicocche in ammollo coperte di acqua una notte.
Il giorno dopo mettere il tutto in una pentolina e cuocere per 5min o finché le albicocche non siano morbide.
Scolare e tritare finemente.
Trasferire in una bacinella ed aggiungere il resto degli ingredienti.
Mescolare con un cucchiaio di legno o con le mani per avere un’impasto
uniforme.
Stendere l’impasto con le mani bagnate su una placca da forno ricoperta di carta forno.
Compattare e poi tagliare con una spatola o coltello in quadrati.
Cuocere in forno a 200° per 40-45min finchè diventa consistente.
Si conservano anche una settimana in una scatola di latta chiusa.

 

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Graziana di Erbe in cucina, ospita il WHB questa settimana.

Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB.

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