Italian Rocciate Fruit And Nut Biscuits Recipe

Name: Italian Rocciate Fruit And Nut Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried prune; 1/2 cup raisins; 1/2 cup dried fig, stemmed and sliced; 2 apples, peeled, cored and sliced; 1/4 cup hazelnuts, coarsely chopped; 1/4 cup almonds, coarsely chopped; 1/4 cup walnuts, coarsely chopped; 1/4 cup pine nuts; 1/4 cup marsala wine (2 fl oz/60 ml); 5 tablespoons extra virgin olive oil (divided); 5 ounces superfine sugar, 155 g (caster, divided); 1 3/4 cups all-purpose white flour (7 oz/220g); 1 pinch salt; water, to make soft dough; powdered sugar (icing sugar or confectioners')

Servings: persons

1/2 cup dried prune
1/2 cup raisins
1/2 cup dried fig, stemmed and sliced
2 apples, peeled, cored and sliced
1/4 cup hazelnuts, coarsely chopped
1/4 cup almonds, coarsely chopped
1/4 cup walnuts, coarsely chopped
1/4 cup pine nuts
1/4 cup marsala wine (2 fl oz/60 ml)
5 tablespoons extra virgin olive oil (divided)
5 ounces superfine sugar, 155 g (caster, divided)
1 3/4 cups all-purpose white flour (7 oz/220g)
1 pinch salt
water, to make soft dough
powdered sugar (icing sugar or confectioners')

1
Soak the prunes and raisins in lukewarm water for 30 minutes; drain. Pit the prunes.
2
Mix the fruit and nuts in a bowl. Add the Marsala, 1 tablespoon oil and 3 oz (90 g) sugar.
3
Sift the flour and salt together. Mix in the remaining oil and sugar, and enough water to make a soft dough. Form into a ball and let rest, covered, for 30 minutes.
4
Divide the dough into 12 parts. Roll out each piece into a very thin square. Spread some of the fruit mixture on each square of dough, dividing it evenly.
5
Preheat oven to 350u00b0F (180 C). Roll the squares up into cylinders and place on a lightly greased baking sheet. Bake until golden, about 30 minutes. Spread with sifted powdered sugar and serve. Serves 6.
6
Authentic Recipes From The Regions Of Italy.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dried prune, 1/2 cup raisins, 1/2 cup dried fig, stemmed and sliced, 2 apples, peeled, cored and sliced, and more.

Yes, Italian Rocciate Fruit And Nut Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Rocciate Fruit And Nut Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions