“A Piece of Cake”
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By Pat O’Keefe
Find out what's happening in Riverheadfor free with the latest updates from Patch.
I received this recipe from a friend Lynn Tenenbaum, who volunteers with me at the soup kitchen. I have made it many times to the delight of every one I share it with. I have also changed the ingredients around using different nuts and dried fruit and it always turns out perfectly. Although I have used almonds and walnuts I think the hazel nuts taste the best. The biscotti can be frozen but will last up to two weeks in an airtight container. It is the perfect nibble to have on hand when the neighbors drop in for coffee.
Cranberry Chocolate Hazelnut Biscotti
1 1/2-cups sugar
1-stick butter at room temperature
2-large eggs
2-teaspoons real orange extract OR 2-teaspoons freshly grated orange zest
1-teaspoon baking soda
1/2-teaspoon salt
3-cups all-purpose flour
1-cup hazelnuts skinned and coarsely chopped
1-cup dried cranberries
3/4-cup chocolate chips
Preheat oven to 325° in a mixing bowl with a hand or standing mixer cream butter and sugar about 2-3 minutes until light and fluffy. Add eggs one at a time until combined. Mix in orange flavoring, baking soda, and salt. Add HALF the flour, then the nuts, cranberries, chocolate chips and the remainder of the flour.
Transfer the dough onto a lightly floured board. You may have to add more flour to make the dough workable but use as little as possible to shape the dough into two logs about 14 inches long and 3 inches wide and about 1 inch high. If you have leftover dough, you can form another small log about the same depth. It is important to space the logs at least 3 inches apart because they will spread during baking.
Place logs on baking sheet(s) and bake about 45 minutes until golden brown and firm to the touch. Transfer logs to a rack and cool about 5 minutes then cut into 3/4-inch slices on the diagonal and place flat side down on the original baking sheet. Return to the oven and bake about 7-8 minutes on one side then turn and continue baking another 5 minutes on the other side or until the biscotti is firm to the touch. Transfer to a rack and let cool.
Makes 36 to 48 biscotti.
Go to www.patokeefe.net Web site now has over 100 recipes with more added daily. Need a past recipe or have a question, I will do my best to help, just email me. apieceofcake@optonline.net ENJOY!
