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PAN OF EGYPT

I present these biscuits made yesterday!

They are Christmas cakes I made using dried fruits, dried spices .. all wrapped honey from Sapa. For the fruit used and the use of spices pan of Egypt I have called them!

are sweet and spicy taste sweet because of the lack of sugar and the bitter aftertaste of honey sapa!

They have a crunchy crust and soft inside!

I recommend you prepare the fruit by using advanced from the festivities!

Ingredients for 35 cookies:

• 40 grams of dried apricots
• 25 g chopped almonds
• 50 grams of almond flour
• Korn flakes 50 grams of chopped
• 50 grams of chopped peanuts
• 70 grams of dates (natural) tagliati a piccoli cubetti












• 
  
  
  
  30 gr di uvetta












• 
  
  
  
  60 gr di cioccolato fondente in scaglie o gocce












• 
  
  
  
  1 cucchiaio di cacao amaro












• 
  
  
  
  La scorza di 2 arance essiccata e tritata (essiccatela in forno a microonde per 15 minuti circa a bassa potenza)












• 
  
  
  
  300 gr di farina 00












• 
  
  
  
  50 gr di farina di mais




• sapa 350 g of honey (made from honey baked)
• 1 tablespoon whiskey
• 1 pizzicco plenty of star anise powder
• 1 pinch abbondande cinnamon
• a pinch of cardamom powder
• 1 / 2 packet of baking powder
• 1 egg white
• taste Powdered sugar for dusting

Procedure:

Cut into 2 pieces raisins and rum and let them soak in water for 15 minutes. Flour lightly and squeeze dry them. Flour also apricots and dates.

Put all the dry ingredients in a bowl and mix well.

Pour the cooked honey with whiskey in a saucepan and let it heat until it is fluid.

Meanwhile whip the egg whites firm.

Once the fluid will pour honey into the bowl and mix with wooden spoon until the mixture is uniform. Add the abum and mix again.

un'impasto will get sticky and not too soft.

Divide the dough into small pieces (I did 32 grams each). With hands umude formed balls first and then with the hands of small loaves. Pass them in plenty of icing sugar to cover it up and arrange in a baking tray lined spacers.

Let stand 30 minutes.

Bake at 170 degrees for 20 minutes.