Recipe - Fresh Fruit Compote With Hazelnut-Cinnamon Biscotti

3 lg Oranges
16 ounce Fresh strawberries; hulled,
cut or sliced up
4 Kiwis; peeled, cut or sliced up
2 tablespoon Orange juice
2 tablespoon Sugar
1 Pinches ground cinnamon
Fresh mint sprigs; (optional

HAZELNUTCINNAMON BISCOTTI
Nonstick vegetable oil spray
3 cup All purpose flour
1 tablespoon Baking powder
One half teaspoon Salt
One fourth teaspoon Ground cinnamon
1 cup Hazelnuts; (about 4 ounces),
toasted, husked
Three fourths cup Sugar
One half cup Unsalted butter; (1 stick),
room temperature
1 tablespoon Orange peel; grated
1 teaspoon Vanilla extract
3 lg Eggs

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 HazelnutCinnamon Biscotti

HazelnutCinnamon 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 One half 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 Three fourths 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 5,
1998