soak the figs and sultana/raisins in the grappa during one
day
add to the grappa in the same quantity of water for a softer
flavor and add to the fruits until covered
mix both flours and sieve
add sugar (integral if you like) and some salt for leavening
chop coarsely walnuts and hazelnuts
if you haven not a mortar you can put in a towel, wrap and
roll over with a rolling pin: do not chop until a flour
chop the lemon peel
drain the figs and cut to small pieces
squeeze to dry sultana/raisins
cut the butter to small pieces and add to both flours
melt in tepid milk the yeast cube
pay attention to the temperature: if too cold or to hot the
yeast will die and the dough will not swell
add the yeast to both flours
knead well and add the egg
add the dried fruits and knead again
now the figs and sultana/raisins
at the and the honey, mix well: it is important to blend
well
the dough consistence should be creamy and and rather sticky
if you have a bread machine you can put the dough into,
knead again and let it leaven
it will be leavening at least one hour in a
warm place
as soon as the dough will be swollen about 30% spread onto a
baking pan coated with moistened and squeezed oven paper. Try to give a
round form, a little higher at its center
pierce gently the bisciola surface making two lines across
from one side to the other
spread on the surface a little beaten egg
put into a preheated oven at F 400 (200 C), possibly
ventilated
after 15 minutes decrease the temperature to F350 (180 C) and
after other 15 minutes to F 300 (150 C)
this sweet is good cold, but tepid is really fantastic as
emits perfumes at its best: try it!
