![figs sultana and grappa](biscio55.jpg)
| soak the figs and sultana/raisins in the grappa during one day |
add to the grappa a same quantity of for a softer flavor and add to the fruits until covered | ![add water](biscio56.jpg)
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![mixing flours](biscio57.jpg)
| mix buckwheat flour and common wheat flour and sieve |
add sugar (integral if you like) and some salt for leavening | ![add sugar](biscio58.jpg)
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![chopping coarsely](biscio59.jpg)
| 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 | ![how chop ingredients](biscio60.jpg)
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![chop lemon peel](biscio61.jpg)
| chop the lemon peel |
drain the figs and cut to small pieces | ![drain and cut figs](biscio62.jpg)
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![sqeezing to dry](biscio63.jpg)
| squeeze to dry sultana/raisins |
cut the butter to small pieces and add to both flours | ![add butter](biscio64.jpg)
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![melting yeast cube](biscio65.jpg)
| melt in lukewarm 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 | ![melting yeast](biscio66.jpg)
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![add yeast](biscio67.jpg)
| add the yeast to both flours |
knead well and add the egg | ![add egg](biscio68.jpg)
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![add dried fruits](biscio69.jpg)
| add the dried fruits and knead again |
now the figs and sultana/raisins | ![add sultana](biscio70.jpg)
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![adding honey](biscio71.jpg)
| 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 | ![dough in knead machine](biscio72.jpg)
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![bisciola before ovening](biscio73.jpg)
| 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 | ![piercing bisciola](biscio74.jpg)
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![spread egg](biscio75.jpg)
| 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) | ![put into oven](biscio76.jpg)
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![bisciola](biscio77.jpg)
| this sweet is good cold, but tepid is really fantastic as emits perfumes at its best: try it! |