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| ITALIAN RECIPES TRADITIONAL AND CREATIVE making bisciola recipe |
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 | soak the figs and sultana/raisins in the grappa during one day |
| add to the grappa a same quantity of water, for a softer flavor and add to the fruits until covered |  |
 | mix buckwheat flour and common wheat flour 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! |
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