Bakery biscuits

Name: Bakery biscuits
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 120 g Raisins; 120 g dried figs; 120 g dried dates (without stone); 120 g chopped almonds; 200 g Flour; 4 Eggs (size M); 200 g Sugar; 7-10 Tbsp 30 g each of cherries, candied orange and candied lemon peel to sprinkle; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

120 g Raisins
120 g dried figs
120 g dried dates (without stone)
120 g chopped almonds
200 g Flour
4 Eggs (size M)
200 g Sugar
7-10 Tbsp 30 g each of cherries, candied orange and candied lemon peel to sprinkle
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash and drain the raisins. Finely dice figs and dates. Mix with raisins, almonds and a tablespoon of flour. Separate the eggs. Cream egg yolk and 150 g sugar.
2
Fold in half the flour and dried fruits and almonds. Beat the egg whites until stiff, while letting the remaining sugar trickle in. Stir half of the beaten egg white and the rest of the flour into the dough. Fold in the remaining beaten egg whites. Put the dough into a greased box form (25 cm long / approx. 13/4 l capacity) sprinkled with breadcrumbs and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for 50-60 minutes. Leave to rest in the switched off oven for approx. 30 minutes. Leave to cool completely on a cake rack and remove from the tin. Quarter the cherries, mix with candied orange and lemon peel and sprinkle over the cake.
3
Bake in a preheated oven (electric: 175 °C / gas: level 2) for 50-60 minutes. Leave to rest in the switched off oven for approx. 30 minutes. Leave to cool completely on a cake rack and remove from the tin. Quarter the cherries, mix with candied orange and lemon peel and sprinkle over the cake. Cut into thick slices and serve with cinnamon cream. Results in about 15 slices