Hazelnut-Cherry Breakfast Biscotti

Menu Part: 
Dessert
Cuisine Type: 
Italian
Serves: 
30

Great for breakfast or that morning coffee break. A bit of orange zest in the cookie batter intensifies the flavor of the dried cherries.

Ingredients

2 cups flour
1 cup finely ground oatmeal
2 tsp. baking powder
1⁄2 tsp. salt
3⁄4 cup sugar
4 oz. butter
1 tsp. grated orange zest
1 tsp. vanilla extract
3 large eggs
4 oz. hazelnuts, toasted, coarsely chopped
3 oz. dried cherries

Steps

1. Combine flour, oatmeal, baking powder, and salt in a bowl.

2. Combine sugar and butter in large mixer bowl; beat until fluffy. Add orange zest and vanilla; mix well. Add eggs, one at a time; blend well after each addition. Add flour mixture; beat until dough forms.

3. Mix hazelnuts and cherries into dough. Turn dough out onto floured surface and knead a few times. Divide dough in half.

4. On parchment-covered baking sheet, form each dough half into a thick, 10- x 3-in. rectangle. Bake at 350°F about 25 min., or until light golden and firm. Cool 5 min. on baking sheet.

5. Transfer rectangles to work surface and cut into 3⁄4-in. thick slices. Place back on baking sheet; bake 15 min. Turn biscotti over and bake 15 min. longer. Cool.

More From FoodService Director

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

FSD Resources