Fresh fruit compote with hazelnut-cinnamon biscotti

8 Servings

Ingredients

Quantity Ingredient
3 larges Oranges
16 ounces Fresh strawberries; hulled, sliced
4 Kiwis; peeled, sliced
2 tablespoons Orange juice
2 tablespoons Sugar
1 Pinches ground cinnamon
Fresh mint sprigs; (optional
Nonstick vegetable oil spray
3 cups All purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
¼ teaspoon Ground cinnamon
1 cup Hazelnuts; (about 4 ounces), toasted, husked
¾ cup Sugar
½ cup Unsalted butter; (1 stick), room temperature
1 tablespoon Orange peel; grated
1 teaspoon Vanilla extract
3 larges Eggs

Directions

HAZELNUT-CINNAMON BISCOTTI

Cut peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut between membranes to release segments. Add strawberries, kiwis, 2 tablespoons orange juice, sugar and cinnamon to bowl; toss to blend. chill at least 30 minutes and up to 3 hours.

Divide compote among 8 bowls. Garnish with mint sprigs, if desired. Serve with Hazelnut-Cinnamon Biscotti Hazelnut-Cinnamon Biscotti: Preheat oven to 350øF. Spray large baking sheet with vegetable oil spray. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend until fluffy. Add orange peel and vanilla extract and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; mix using on/off turns until just blended. Mix in hazelnuts using on/off turns until just blended.

Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9 inch long, 2 inch wide log. Space logs 3 inches apart on prepared baking sheet. Flatten each to 12 inch long, 2½ inch wide log.

Bake until very light golden and firm to touch, abut 25 minutes. Cool on baking sheet 5 minutes. Maintain oven temperature.

Using metal spatula, transfer logs to work surface. Using serrated knife, cut logs diagonally into ¾ inch wide slices. Place slices, cut side down, on large baking sheet. Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer. Transfer biscotti to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.) Printed in Bon Appetit April 1998 Tarla Fallgatter has been teaching cooking classes for more than 15 years.

She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre Typed and Busted by Carriej999@... 4/98 Recipe by: Tarla Fallgatter

Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 5, 1998

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