375 ML. Dry White Wine 4
large Shallots/ Finely Minced
375 ML. Dry Vermouth 1
quart of Crême Frâiche
375 ML. Fish Stock or Clam Juice 6ea.
6-8 oz filets of fresh Salmon.
12 large leaves of fresh Sorrel (chiffonade)
1 stick butter 1 C sugar 3
1/2 t. salt 1
T baking powder
3 C flour 3
T anise 1 C nuts- ground
1 C figs- cut up
Optional/you could add these items
Vanilla Milk Lemon
Mix dry ingredients togther and add liquid and mix well.
Form into two long domed loaves and bake on parchment paper at
350° for 20-25 minutes.
Allow the loaves to cool for a little while and slice into biscotti
shapes. Keep the slices standing up and a little separated.
Bake again at 200° until dry. Allow to cool and store covered