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Receta Fresh Fruit Compote With Hazelnut Cinnamon Biscotti

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Raciónes: 8

Ingredientes

Cost per serving $1.76 view details
  • 3 lrg Oranges
  • 16 ounce Fresh strawberries, hulled, sliced
  • 4 x Kiwis, peeled, sliced
  • 2 Tbsp. Orange juice
  • 2 Tbsp. Sugar
  • 1 pch grnd cinnamon Fresh mint sprigs, (optional Nonstick vegetable oil spray
  • 3 c. All purpose flour
  • 1 Tbsp. Baking pwdr
  • 1/2 tsp Salt
  • 1/4 tsp Grnd cinnamon
  • 1 c. Hazelnuts, (about 4 ounces), toasted, husked
  • 3/4 c. Sugar
  • 1/2 c. Unsalted butter, (1 stick), room temperature
  • 1 Tbsp. Orange peel, grated
  • 1 tsp Vanilla extract
  • 3 lrg Large eggs

Direcciones

  1. 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 in strawberries, kiwis, 2 Tbsp. orange juice, sugar and cinnamon to bowl; toss to blend. refrigerateat least 30 min and up to 3 hrs.
  2. Divide compote among 8 bowls. Garnish with mint sprigs, if you like. Serve with Hazelnut-Cinnamon Biscotti
  3. Hazelnut-Cinnamon Biscotti: Preheat oven to 350 F. Spray large baking sheet with vegetable oil spray. Mix flour, baking pwdr, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend till fluffy. Add in orange peel and vanilla extract and blend well. Add in Large eggs 1 at a time, blending just till incorporated after each addition. Add in flour mix; mix using on/off turns till just blended. Fold in hazelnuts using on/off turns till just blended.
  4. 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.
  5. Bake till very light golden brown and hard to touch, abut 25 min. Cold on baking sheet 5 min. Maintain oven temperature.
  6. 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 min. Turn biscotti over; bake till light golden brown and hard, about 15 min longer. Transfer biscotti to racks and cold. (Can be made 3 days ahead. Store airtight at room temperature.)
  7. Tarla Fallgatter has been teaching cooking classes for more than 15 years.
  8. She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre

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Nutrition Facts

Amount Per Serving %DV
Serving Size 253g
Recipe makes 8 servings
Calories 491  
Calories from Fat 159 32%
Total Fat 18.23g 23%
Saturated Fat 8.26g 33%
Trans Fat 0.0g  
Cholesterol 109mg 36%
Sodium 647mg 27%
Potassium 415mg 12%
Total Carbs 74.71g 20%
Dietary Fiber 5.4g 18%
Sugars 33.29g 22%
Protein 9.55g 15%
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