Manual Kenwood mx272 patissier (page 14 of 183) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Turkish, Spanish, Spanish, Norwegian)

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biscotti

makes 24

50g (2oz) flaked almonds 225g (8oz) plain flour

50g (2oz) butter, softened 10ml (2tsp) baking powder

100g (4oz) caster sugar 5ml (1tsp) ground coriander

1 egg 40g (1

⁄2 oz) polenta

15ml (1tbsp) orange liqueur 50g (2oz) pistachio nuts,

finely grated rind 1 small orange roughly chopped

1 Preheat the oven to 170°C /325°F/Gas 3. Roast almonds for 5-10 minutes, cool and very

coarsely chop. Lightly grease a baking sheet.

2 Using the beater on speed 12, beat the butter and sugar in the bowl, until pale and smooth.

Beat in the egg, liqueur and orange rind. Add the flour baking powder, ground coriander and

polenta to the bowl and mix at speed 2 to make a soft dough. Add the nuts and beat at

speed 2, until well combined.

3 Turn out onto a lightly floured work surface and knead slightly. Halve the mixture and shape

each into a 5cm wide, 2cm (

⁄4 inch) deep rectangular shape.

4 Place on the prepared baking sheet and chill for 20 minutes. Bake for about 30 minutes until

just firm. Transfer to a wire rack to cool for about 10 minutes then cut diagonally into 1cm (

⁄2

inch) wide slices.

5 Place the Biscotti cut side down on the baking sheet and bake for a further10 minutes, until

crisp. Cool on a wire rack, store in airtight container.

pecan tart

serves 6

1 quantity of rich flan pastry 40g(1

⁄2oz) butter, melted

see page 8 5ml (1tsp) vanilla essence

175g (6oz) pecan nuts 180ml (6floz) evaporated milk

175g (6oz) light soft brown sugar 2 eggs, beaten

15ml (1tbsp) golden syrup

1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and

cover and chill for 20 minutes.

2 Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry case with greaseproof paper

and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a

further 5 minutes. Remove from the heat. Reduce the oven temperature to 170°C/325°F/Gas

Mark 3.

3 Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed 10,

whisk together the remaining ingredients, until well combined.

4 Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on top.

5 Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice cream

or whipped cream.

PATISSIER MX270 SERIES & KM270 SERIES

recipes

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Kenwood mx272 patissier Manual

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