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Name: Fresh Fruit Compote with Hazelnut-Cinnamon Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 3/4 c Sugar; 1/2 c Unsalted butter; (1 stick),; 2 tb Sugar; 1/4 ts Ground cinnamon; 2 tb Orange juice; Fresh mint sprigs; (optional; 1 tb Orange peel; grated; 3 lg Eggs; 1/2 ts Salt; 16 oz Fresh strawberries; hulled,; 1 tb Baking Powder; Nonstick vegetable oil spray; 4 Kiwis; peeled, sliced; 3 lg Oranges; 1 Pinches ground cinnamon; 3 c All purpose flour; 1 ts Vanilla extract; 1 c Hazelnuts; (about 4 ounces),

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INGREDIENTS

3/4 c Sugar
1/2 c Unsalted butter; (1 stick),
2 tb Sugar
HAZELNUTCINNAMON BISCOTTI
1/4 ts Ground cinnamon
2 tb Orange juice
Fresh mint sprigs; (optional
1 tb Orange peel; grated
3 lg Eggs
1/2 ts Salt
16 oz Fresh strawberries; hulled,
1 tb Baking Powder
Nonstick vegetable oil spray
4 Kiwis; peeled, sliced
3 lg Oranges
1 Pinches ground cinnamon
3 c All purpose flour
1 ts Vanilla extract
1 c Hazelnuts; (about 4 ounces),

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 350F. 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 on Apr 5, 1998

NOTES

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Fresh Fruit Compote with Hazelnut-Cinnamon Biscotti

3/4 c Sugar
1/2 c Unsalted butter; (1 stick),
2 tb Sugar
 HAZELNUTCINNAMON BISCOTTI
1/4 ts Ground cinnamon
2 tb Orange juice
 Fresh mint sprigs; (optional
1 tb Orange peel; grated
3 lg Eggs
1/2 ts Salt
16 oz Fresh strawberries; hulled,
1 tb Baking Powder
 Nonstick vegetable oil spray
4 Kiwis; peeled, sliced
3 lg Oranges
1 Pinches ground cinnamon
3 c All purpose flour
1 ts Vanilla extract
1 c Hazelnuts; (about 4 ounces),

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 350F. 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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Nutrition

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Serving Size: 1 Serving (318g)
Recipe Makes: 8 Servings

Calories: 587
Calories from Fat: 89 (15%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.5g
Cholesterol 396.6mg		122 %
Sodium 268.7mg		9 %
Potassium 279.4mg		7 %
Total Carbohydrate 108.9g		32 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 106.3g
Protein 17.1g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 587

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