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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Carneros Adobe Biscotti Recipe

Brought to you by Lanier Publishing Recipes

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Yield: 6 dozen

Ingredients:
6 eggs, separated
2 1/2 cups sugar
1 cup peeled pistachio nuts
1 cup toasted hazelnuts, with skins rubbed off
1 1/4 cups white raisins or dried zante currants
1 1/4 cups sundried cherries
1 1/4 cups dried apricots
1/2 cup Carneros Alambic RMS Special Reserve Brandy
1 1/2 tablespoons baking powder
2 pounds all-purpose flour
1 tablespoon vanilla
3/4 teaspoon almond extract
8 oz. cooled, melted butter

Instructions:
From the kitchen of
Carneros Alambic Distillery
Napa Valley, California

1. Assemble dry ingredients: Toast nuts, chop apricots, measure other fruits and marinate in brandy (dried fruits may be marinated days ahead with very aromatic results). Measure and combine baking powder and flour and set aside.

2. Separate eggs, with an electric beater with whisk attachment beat egg yolks with 1/2 the sugar, until very light, thick, and lemon colored. With a spatula turn into large mixing bowl. Wash bowl to mixer very well and dry. In this bowl beat egg whites until slightly mounding then add the remaining amount of sugar, beat to a stiff, glossy merengue.

3. Fold the merengue into the yolks. Mix a few spoonfuls of the egg mixture into the cooled, melted butter, add the vanilla and almond extracts, emulsify completely then fold into the remaining egg mixture.

4. Fold in flour and baking powder, then follow with fruits and nuts. This should from a fairly firm, spongy dough.

5. On a floured board roll dough into 2" logs. Place on baking sheets lined with parchment.

6. Bake in 350 oven for 45-50 minutes until brown and cooked through.

7. Let cool 15 minutes, then slice on the bias 1/2" biscotti. Toast lightly on parchment lined baking sheets for 15 minutes or until golden, cool and store airtight.