Chef Chuck's Almond Biscotti with Fruit Jam

Biscotti alla Frutta


A light almond cookie filled with a mixed fruit jam, of course you can use your favorite jam. While in Italy, I met a friend whose family owns, Andrini Marmellate, a wonderful company that makes all kinds of jams and mixed fruits. He so kindly gave us many samples, I used a variety of peach, quince, apricot and lemon. It is simply delicious!


Biscotti

2/3 cup whole almonds
1/2 cup butter, room temperature
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
confectioners sugar


1/4 cup jam


Place nuts on a baking sheet bake at 350 degrees for 8 minutes, cool and chop to medium to small size pieces. In a mixer cream butter and sugar for a minute or two, add almond extract and vanilla. Combine flour, salt and baking powder slowly add this to mixture. Add nuts, make a small size ball place on baking sheet and with a dowel or wooden spoon handle, make a small hole in the middle. Add your jam using a small spoon, bake for 20 minutes. Remove and cool on a rack. Sprinkle with confectioners sugar. Makes about 2 dozen.
Ricette by Chef Chuck's Cucina

Chef Chuck's Melon Salad

Insalata di Melone


A refreshing summer fruit salad consisting of sweet juicy melon, ripe strawberries, plump blueberries, mellow mango, colorful kiwi and crisp pears. I added nothing to enhance the flavors since it is the season of fresh fruit.

Melon Salad
1 ripe melon
1 kiwi
1 pear
1 mango
blueberries
strawberries


Cut melon in half discard seeds and hollow out some of the melon. Cut up all fruit combine and pile up inside melon, serve or wrap tight and refrigerate.

Chef Chuck's Torta alla Frutta

Torta alla Frutta


A tasty fruit torta made with a sweet crust, pastry cream and fresh fruit. A great dessert for breakfast or anytime of the day.


Crust
1 2/3 cups flour
1 egg 1 yolk
1/2 cup sugar
2/3 cup butter, cold
cut in small pieces
zest of 1/2 a lemon
pinch of salt


In a mixer cream the butter, add egg and yolk. Mix together flour, sugar and salt and slowly combine to the butter add zest. Rest for 1 hour or up to 24 hours. Butter a 12 inch pan, roll dough out to 1/4 - 1/2 inch thick cover with foil place 2 cups dry beans on top and bake at 350 degrees for 20 minutes. Remove foil and beans and cook for 2 more minutes. Cool completely before filling with pastry cream.


Pastry Cream


2 cups whole milk
1 vanilla bean or
1/2 teaspoon vanilla
6 tablespoons flour, sifted
6 egg yolks
3/4 cup sugar
pinch of salt


Heat 1 1/2 cups milk and vanilla bean to warm. Whisk egg yolks, add flour then sugar and 1/2 cup milk. Whisk till there are no lumps. Discard vanilla bean slowly add warm milk to egg mixture, return to heat till it almost boils and cook for 2 more minutes. Remove from pot and put in a glass bowl to stop the cooking. Let cool then cover with plastic wrap and refrigerate for at least 1 hour.


Syrup


1/2 cup sugar
1/2 cup water
zest of 1 lemon


Combine and cook on medium heat to a low boil and cook for about 10 minutes, strain zest.


Fill crust with pastry cream and decorate with fresh organic fruit of your choice. I used strawberries, bananas and blueberries. Brush syrup on fruit and serve.