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Ingredientes
- 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
- 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.
- Divide compote among 8 bowls. Garnish with mint sprigs, if you like. Serve with Hazelnut-Cinnamon Biscotti
- 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.
- 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 till very light golden brown and hard to touch, abut 25 min. Cold on baking sheet 5 min. 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 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.)
- 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
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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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