Cindy's Favorites

Cynthia J. Salvato

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
  • 1 cup granulated sugar
  • 1 stick (4-ounces) unsalted butter
  • 1 large egg, slightly beaten
  • 1 tablespoon grated orange peel
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 ½ cups walnuts, roughly chopped

Pre-heat the oven to 350 degrees. In and electric mixer, blend together the sugar and butter until there are no lumps. Add the egg, orange peel, vanilla and almond extract and blend well; scrape the bowl and blend again to incorporate ingredients, about 30 seconds. Blend together the flour, baking powder, pepper and salt. Add the flour mixture to the butter mixture and mix on low speed; scrape the bowl and blend again to incorporate ingredient, about 30 seconds. Stir in the walnuts with a rubber spatula.

Divide the dough in half; wrap each half in plastic and chill over night or for at least two hours. The dough should be firm enough to roll. On a lightly floured surface, roll the dough into two logs approximately 12 inches long. Place the logs onto the prepared cookie sheet and bake for 35-40 minutes. When the logs are ready they will be firm to the touch and a rich golden brown.  Remove them from the oven and cool for three minutes. Carefully transfer the logs onto a clean cutting board and cut the logs every inch with a serrated knife. Lay the biscotti on their side and return the pan to the oven; bake for 10 minutes. Cool completely before storing.

Yields 2 dozen

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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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