| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 3 |
|
Oranges |
| 16 |
oz |
Fresh strawberries, hulled |
|
|
sliced |
| 4 |
|
Kiwis, peeled sliced |
| 2 |
T |
Orange juice |
| 2 |
T |
Sugar |
| 1 |
|
Pinches ground cinnamon |
|
|
Fresh mint sprigs, optional |
|
|
Nonstick vegetable oil spray |
| 3 |
c |
All purpose flour |
| 1 |
T |
Baking powder |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Ground cinnamon |
| 1 |
c |
Hazelnuts, about 4 ounces |
|
|
toasted husked |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Unsalted butter, 1 stick |
|
|
room temperature |
| 1 |
T |
Orange peel, grated |
| 1 |
t |
Vanilla extract |
| 3 |
|
Eggs |
INSTRUCTIONS
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, 2 1/2 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 3/4 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@AOL.com 4/98 Recipe by: Tarla Fallgatter Posted
to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 5, 1998
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