All Fired Up about Biscotto di Nonno
568 Hamton Street, Hamptom
03 9533 5528
Babysitting last weekend was a real hoot. Not only did we cook pizza and rocky road brownies, but we also spent some time at All Fired Up Cafe. The premise is simple. Rock up and pick out a blank piece of ceramicware (plates, cups, teapots, platters, figurines, picture frames, boxes etc.) and hand paint it. Coffee, tea, hot chocolates and snacks are available to keep your stamina up as you labour over your piece of art. And you have full access to paints, stamps, stencils and magazines/books to inspire you.
I decided to paint a tummy rumbles plate (for want of any other magnificent ideas). I thought it would be kinda quirky to serve biscuits on. Heck…I’d use any excuse to bake, eh?! **see below**
So once you paint your masterpiece, you leave it at the cafe and they glaze and fire it. You then go back a week later to pick up your items, and gasp in awe (or disappointment) at what your wonderful hands have created.
So here it is! It turned out very orange didn’t it? 
Anyway to celebrate the creation of my tummy rumbles plate I have knocked up this little biscuit recipe which is loosely based on a cake that comes from Tuscany, the homeland of my Nonno (grandfather). Therefore I will name it in his honour.
What is so wonderful about these biccies are the beautiful taste and aroma that comes from using marsala, olive oil and sugar. It may seem like an odd combination, but trust me, it is a superb marriage. The taste is fragrant with essence of fortified grape, and the polenta adds a nice texture compliment.
Biscotto di Nonno
0.5 cup Marsala (or a lightish Port will do just as well)
0.5 cup Olive Oil
0.5 cup White Sugar
1 cup Fine Polenta
2 cups Self Raising Flour
Extra white sugar for coating
Preheat oven to 200 degrees celsuis.
Put marsala, olive oil and sugar into a bowl. Stir well until sugar has dissolved. Add flour and polenta and mix until combined and a firm dough has been achieved.
Roll the dough into walnut sized balls and coat in white sugar. Place on tray lined with baking paper and press down slightly and/or decorate. Cook for approximately 20 minutes. You want them to be deep golden brown in colour.
This recipe will make approximately 40 biscuits. And it is well served with a short black coffee.
Written by mellie on
August 19th, 2006 | Tags: Uncategorized | Category: Uncategorized
| 
Print This Post
| 
Email This Post
| Subscribe to comments | Leave a comment | Trackback URL
August 19th, 2006 at 7:51 am
That cafe sounds like it’s worth checking out. Thanks for the tip. The biscotti sounds lovely too.
August 20th, 2006 at 6:28 am
i love your plate!
August 20th, 2006 at 11:09 am
Love the plate, very very cute! As for the cookies? They sound absolutely breath-taking, that photo of the dough rolled in sugar is particularly mouth-watering! Num~
August 20th, 2006 at 9:09 pm
Hi Cin - yeah, the cafe is a real winner. You can either take the kids (lots of little figurines etc. to paint), or you can do a serious job as an adult. It pretty much covers all bases!
Thanks Deborah and Ellie. Yeah, the plate turned out kinda cute - although I probably can’t use it in too many places! Ellie - the biscuits are really yummy, and certainly worth a try. They are also super-easy to make, and the smell of them cooking is just the best!
August 22nd, 2006 at 4:36 am
Such a cute plate! And I have a bottle of marsala at home that I really only use for tira misu. Now I’ve got another use!
And I never knew that Nonno was Italian for Grandfather. My grandpa was Maltese and we called him Nannu. I used to get teased unmercifully at school with Mork and Mindy references…
August 22nd, 2006 at 11:02 am
tried lucky coq tonight after your review. great pizzas, lovely vibe and very easy on the pocket
~R
August 23rd, 2006 at 6:54 am
Hey there Lady Lunchalot. Yup - time to dust off that ol’ marsala bottle and put it to some good use. Another option for you is the classic dish, Chicken Marsala. And isn’t Maltese / Italian so similiar in so many ways? Comes from being such close neighbours I guess. My mother’s partner is Maltese, and he gets the Nannu moniker from his grandkids. I must admit to thinking of Mork from Ork on a number of occasions
Hi there Anon. Glad you enjoyed the Lucky Coq. It is a great little hang out, although starting to get *very* busy with the punters. Hey…you should get a username so I know who you are!
August 24th, 2006 at 11:00 am
Hello Mellie, Not only have I just found your blog, but I have just cooked up a few jars of the Strawberry, balsamic and black pepper jam. ABSOLUTELY FANTASTIC!!!
I’m in Bacchus Marsh and we don’t have any “Farmers” Markets” but we do have some great fruit and vegie stalls on The Avenue. In a few weeks it will be “Pick your own” season.
Well worth a visit!
Cheers Gillian
August 25th, 2006 at 9:23 am
Hi there Gillian (aka. Ferg),
I’m so glad you liked the Strawberry, Balsamic & Black Pepper Jam recipe. I just love the way the cracked black pepper adds a surprising little nugget of heat on the tongue, and the balsamic lifts the strawb taste into something quite divine. Mmm…I can’t wait till the fruit is plentiful and cheap to make another batch (alas….I ran out a while ago!). I will certainly have to come and “pick my own”!
By the way, love your blog, redumbrella. How did your Seville marmalade turn out? Tomorrow I thought I’d attempt a blood orange marmalde. Well…that is if I can fit it in to my somewhat busy schedule this weekend!
August 25th, 2006 at 9:47 am
Hello Mellie, the seville orange marmalade was fine because I use much less water than is given in many recipes. Beverly,in NZ used the recipe for her uglis and it worked well too.
I’m interested to hear from people who have success with twice as much water(As long as you don”t have to stay up all night cooking it to setting stage.)
I took a jar of the strawberry, balsamic and black pepper jam to a friend today and I think she was waiting for me to leave so that she could dig a spoon into it!
I will keep watching you and I’m at it Bacchus Marsh which is a short ride out from Melbourne on the way to lots of places which I shall post about later.
Cheers Gillian
August 25th, 2006 at 9:51 am
That is such a fantastic concept!! Those biscuits sound so easy and look really, really good.
August 25th, 2006 at 4:58 pm
I love those “paint your own ceramic” shops and your plate turned out so cute. Polenta with the olive oil and marsala seem like a perfect combination for a biscotti. Yum.
August 25th, 2006 at 11:46 pm
hello,
i was just looking at your fig jam recipe and wondering if you chop up the entire lemon including the peel. thanks.
August 26th, 2006 at 1:02 am
Thanks Belinda and Mary for your comments :-). Give the biscotti a crack - they are so easy and so yum!
Anon - Yes, the fig jam recipe contains the entire lemon - skin, pith and rind. I removed the pips, although you could add them to the jam mixture in a small muslin bag whilst cooking, and pull them out later (the pips contain pectin which assists the jam to set). Good luck!
September 7th, 2006 at 6:02 am
I worked as a ceramic teacher in Rowville for about 12 years, so I can say what a nice job you did of your plate! The biscotti looks delish, and I am loving your blog!
September 7th, 2006 at 10:03 am
Hi there Maree! Thanks for the comment re: my attempts at decorating a plate, but you really are too kind ;-). Hey - I swung by your hand made soap blog. Heh…I’ve been wanting to try that myself for ages! Are thinking of running classes? If so…sign me up!