Korner Satisfy Your Sweet Tooth With Fruit-Flavored Biscotti tions to satisfy a sweet tooth, con- mixture begins to come together and all the flour is mixedin. Lovers of lattes, tea and cocoa understand the special appeal of board. Cut the dough in half. Using your hands, form each half Easy to prepare, biscotti make loaf 11 inches long by 3'4 inches wide, and about '/ inch thick. (NAPSA)—If you crave solu- sider a “dunkable” treat— biscotti. Place mixture onto a cutting cookies tailor-made for dipping. into a log shape, then pat into a handy snacks for serving to unexpected guests or for treating yourself and family members. - Chef Claire Criscuolo, award- : winning restaurateur and cookbook author, offers a biscotti recipe that combines fruit and chocolate fla- vors, Caravella Orangecello and Chocolate Chunk Biscotti. “Chocolate and orange were absolutely meant to be paired,” Claire comments. “Prepare a batch of these delicious dunking cookies for your next cup of espresso and bringa little taste of Italy to your kitchen.” The following recipe makes about 32 biscotti. Caravella Orangecello and Chocolate Chunk Biscotti 1+2 cups unbleachedall1h 4/3 2 ‘4 2/4, purpose flour cup whole wheatflour cup sugar teaspoons baking powder teaspoonsalt cup coarsely chopped semi-sweet chocolate, about 4 ounces 1 tablespoon finely grated orange zest 2 eggs ’s cup hazelnut orolive oil ya > fs 7. @ LIKE LOVE AND MARRIAGE chocolate and orange were absolutely meantto be paired. 3 tablespoons Caravella Orangecello liqueur Center the oven racks. Pre- heat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with cooking oil spray. Measure the all You can use a long metal spatula to smooth the top for a smooth, even shape. Carefully transfer each loaf to the prepared cookie sheet, reshaping the loaf as needed. Bake on the center rack in the preheated oven for 30 minutes, then remove the cookie sheet of biscotti from the oven. Lower the oven temperature to 320 degrees. Carefully transfer each partially baked loaf to a cutting board. Using a sharp knife, cut each loaf into about 16 slices, 74-inch wide. purpose flour, wheat flour, sugar, baking powder and salt into a bowl. Sift into the bowl of a stand mixer. Attach the paddle Arrangethe slices, standing up Add the chopped chocolate and the orange zest. Mix for a minute on low speed to combine. to the touch. They will become attachment. In a separate bowl, whisk together the eggs, oil and the Caravella Orangecello to blend. Add this to the dry mixture, using a rubber spatula to scrape the bowl of its contents. Beat on a low speed for about 2 minutes, stopping once or twice to scrape the sides of the bowl, until the but not touching, onto the cookie sheet. Continue baking in the 320- degree oven for 30 minutes. The tops and cut sides will be just firm crisp and firm to the touch as they cool. Remove from the oven and cool to room temperature before stor- ing in a covered container for up to a week—if you can resist them for that long! For more information about Caravella Limoncello and Orangecello, visit www.bartonbrands.com/car limoncello.html.
