November at traynor’s
CRANBERRY PISTACHIO BISCOTTI
INGREDIENTS:
10KG……..PURATOS MOIST’R CAKE
3KG……….PASTRY FLOUR
3.5KG…….BURNBRAE FRESH WHOLE EGGS
1.5KG…….OIL
1KG……….WATER
2KG……….INCLUSIONS (DRIED FRUITS, CHOCOLATE CHIPS)
DIRECTIONS:
- Mix all ingredients in a pastry mixer for 1 minute on slow speed, 4 minutes on medium speed
- Using a paddle place mixture on a tray, then cool in freezer for 1 hour
- Scale into 1.75 kg pieces
- Mould and roll into a long shape (length of tray), place 2 pieces on a baking tray and press down lightly
- Egg wash the top
- Bake at 165ºC / 340ºF for approximately 35 – 40 minutes
- Let cool, cut of the ends of each strip
- Cut the remaining 23” – 58.5 cm into 30 equal pieces
- Lay them on their sides and bake for a further 5 minutes at same temperature (165ºC/ 340ºF)
- Cool down the biscotti then sprinkle or dip in chocolate
TRADITIONAL FRUITCAKE
INGREDIENTS:
5KG……..PURATOS MOIST’R CAKE
1.75KG…….BURNBRAE FRESH WHOLE EGGS
1.5KG…….OIL
1.125KG……….WATER
4.5KG……….CANDIED FRUIT
4.5KG…….. RAISINS
2.5KG……..NUTS (WALNUTS, PECANS, ALMONDS)
DIRECTIONS:
- Soak candied fruit and raisins in brandy, rum or water overnight, drain and set aside
- Place first 4 ingredients in mixing bowl
- Mix on slow speed for 1 minute and 5 minutes on medium speed
- Add inclusions and mix on slow until combined.
- Bake at 330ºF to an internal temp of 96°C (204°F)
A Big Thank you to Burnbrae Farms and Puratos Canada for their dedication towards this collaboration. This won’t be the last you see of them. We hope you have the chance to try both of these wonderful recipes. Please let you know what you think!