{"id":2499,"date":"2011-01-04T09:30:50","date_gmt":"2011-01-04T16:30:50","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2499"},"modified":"2011-01-04T09:30:50","modified_gmt":"2011-01-04T16:30:50","slug":"happy-birthday-isaac-newtown-apple-biscotti","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2011\/01\/04\/happy-birthday-isaac-newtown-apple-biscotti\/","title":{"rendered":"Happy Birthday Isaac Newtown & Apple Biscotti"},"content":{"rendered":"

\"\"<\/a>copyright 2010, art of living, PrimaMedia,Inc\u00a0
\nToday, January 4th<\/sup>, is the Birthday of Isaac Newtown.. so today,\u00a0I am inspired, in honor of Isaac Newtown, by the thought of apples..even while here in Italy.. why where would the research of Isaac Newtown be without the apple.
\nWith all the local apples in abundance, even here in Italy, there are so many things to do with them.\u00a0\u00a0Torte di Mele (apple pies) \u00a0are everywhere..but you can also make biscotti (cookies) with apples…the fragrance from these little gems wafted through the house this morning and I hope will probably remain throughout most of the day..the best way to perfume a country house here in the mountains of Abruzzo..\"\"<\/a>
\n\u00a0<\/strong>
\nApple, Raisin & Pinoli Biscotti<\/strong>
\n(from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)<\/a><\/strong>
\n\"\"<\/a>\u00a0<\/strong>
\n(Biscotti con Mele, Uvetta, Pinoli<\/strong>)
\n\u00a04 cups unbleached flour
\n1 cup brown sugar (fine)
\n\u00bd cup butter
\n\u00bd lb of peeled, grated apple
\n1\/3 cup raisins (place in hot water for 3 minutes, drain and squeeze water out to dry)
\n3 tablespoons pinoli nuts
\n4 medium eggs
\n1 tsp baking soda
\nZest of 1 organic lemon
\n\u00bc cup powdered sugar
\npinch of salt
\nwater\u00a0
\nPlace the flour on a wooden board or work surface, Make a well inside the flour and place inside softened butter, sugar, pinch of salt, grated zest of lemon, egg yolks and pinch of salt. Work all ingredients in\u00a0by \u00a0hand. When ingredients are well blended add in grated apple and raisins. Mix\u00a0by hand, until all ingredients are well blended in. Cover a baking sheet with parchment paper
\nSeparate dough into small balls, size of a quarter. Place on parchment paper, leaving some distance between each biscotti. Bake in an oven preheated to 350 degrees for 17-20 minutes. Remove from oven and let cool.
\nPlace powdered sugar in a small bowl, mix with enough warm to hot water to make a glaze. When biscotti are cool, drizzle glaze on top and sprinkle each biscotti with pinoli nuts. Let glaze dry for 15 minutes, serve.
\nFor more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a>
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

copyright 2010, art of living, PrimaMedia,Inc\u00a0 Today, January 4th, is the Birthday of Isaac Newtown.. so today,\u00a0I am inspired, in honor of Isaac Newtown, by the thought of apples..even while…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,27,947,7,30,41,28,31,11,655,55,32,39],"tags":[1227,382,1105,547,1106,975,243,1092,1207,1228,1229,1230,1231,1232,1233,139,1234],"class_list":["post-2499","post","type-post","status-publish","format-standard","hentry","category-abruzzo","category-caro-diariodear-diary","category-country-house-living","category-cucina","category-cucina-povere","category-entertaining","category-holidays","category-la-dolce-vita","category-recipes","category-slow-food","category-special-occasions","category-the-mediterranean-diet","category-travel-customs","tag-abruzzo-italy","tag-apples","tag-award-winning-author-maria-liberati","tag-birthday","tag-biscotti","tag-celebrity-chef-maria-liberati","tag-cookies","tag-easy-dessert-recipes","tag-easy-holiday-recipes","tag-gravity","tag-happy-birthday-isaac-newtown","tag-how-to-make-biscotti","tag-how-to-recipes","tag-isaac-newtown","tag-pinoli-nuts","tag-powdered-sugar","tag-raisins"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=2499"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2499\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=2499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=2499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=2499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}