Pizza Today - December 2016 - 67

Lemon Biscotti
2 cups all-purpose flour
1⁄3 cup granulated sugar
¼ teaspoon salt
1 teaspoon baking powder
½ cup unsalted butter, cut into
pieces
2 large eggs
2 teaspoons grated lemon zest

Sprinkle the gelatin over the cold water.
Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt
and vanilla over medium-high heat. Do not
let it boil. Stir in the gelatin until thoroughly
dissolved. Take the cream off the heat and
cool about 5 minutes. Put the sour cream in
a medium bowl. Gently whisk in the warm
cream a little at a time until smooth.
Taste for sweetness. It may need another
teaspoon of sugar.

Rinse 8 total 2⁄3-cups ramekins, custard
cups or coffee cups with cold water. Fill each
one three-quarters full with the cream. Chill
a minimun of 4 hours. Overnight is preferred.
To serve, either unmold by packing the
molds in hot towels and then turning each
out onto a dessert plate, or serve in their
containers. Add fresh fruit and drizzle each
serving with ½ teaspoon artisan balsamic
vinegar.

Glaze
1 cup confectioners' sugar
3 tablespoons strained lemon juice
Mix flour, granulated sugar, salt
and baking powder. Rub in butter
with blender until mixture resembles
cornmeal.
Whisk eggs with lemon zest. Stir in
flour mixture with fork until dough
holds together. Move dough from bowl
to floured work surface and knead
lightly several times. Divide dough into
2 equal pieces. Roll each into cylinder
about 12 inches long. Transfer cylinders
to baking sheet covered with parchment paper. Flatten cylinders so that
they are ½-inch thick.
Bake at 350 F for 30 minutes. Cool for
15 minutes, then cut into diagonal slices. Return slices to pan, cut side down,
and bake an additional 20 minutes.
Immediately after removing biscotti
from oven, prepare glaze by combining confectioners' sugar and lemon
juice in small pan. Stir well to mix. Cook
over low heat, stirring, until bubbly
around edges. Immediately brush glaze
over warm biscotti. Leave on pan until
cooled and glaze is firm.

Panna Cotta with
Fresh Summer Berries
1½ teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
½ cup sugar
Pinch of salt
1½ teaspoons vanilla extract
1 cup sour cream
Fresh raspberries
Fresh blueberries
4 teaspoons artisan balsamic vinegar

D E C E M B E R 2 0 1 6 / P I Z Z AT O D AY. C O M / 6 7


http://www.dutchessbakers.com http://www.dutchessbakers.com http://www.PIZZATODAY.COM

Pizza Today - December 2016

Table of Contents for the Digital Edition of Pizza Today - December 2016

Pizza Today - December 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Custom Boxes
When in Rome...
Performance Metrics
Road to Expo
2017 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - December 2016 - CT1
Pizza Today - December 2016 - CT2
Pizza Today - December 2016 - Pizza Today - December 2016
Pizza Today - December 2016 - Cover2
Pizza Today - December 2016 - Commentary
Pizza Today - December 2016 - 4
Pizza Today - December 2016 - 5
Pizza Today - December 2016 - Contents
Pizza Today - December 2016 - 7
Pizza Today - December 2016 - 8
Pizza Today - December 2016 - 9
Pizza Today - December 2016 - Contributors
Pizza Today - December 2016 - 11
Pizza Today - December 2016 - Expo Spotlight
Pizza Today - December 2016 - 13
Pizza Today - December 2016 - Interact
Pizza Today - December 2016 - 15
Pizza Today - December 2016 - Conversation
Pizza Today - December 2016 - 17
Pizza Today - December 2016 - Man on the Street
Pizza Today - December 2016 - 19
Pizza Today - December 2016 - Respecting the Craft
Pizza Today - December 2016 - 21
Pizza Today - December 2016 - On Tap
Pizza Today - December 2016 - 23
Pizza Today - December 2016 - Destinations
Pizza Today - December 2016 - 25
Pizza Today - December 2016 - Dough Doctor
Pizza Today - December 2016 - 27
Pizza Today - December 2016 - 28
Pizza Today - December 2016 - 29
Pizza Today - December 2016 - Custom Boxes
Pizza Today - December 2016 - 31
Pizza Today - December 2016 - 32
Pizza Today - December 2016 - 33
Pizza Today - December 2016 - When in Rome...
Pizza Today - December 2016 - 35
Pizza Today - December 2016 - 36
Pizza Today - December 2016 - 37
Pizza Today - December 2016 - Performance Metrics
Pizza Today - December 2016 - 39
Pizza Today - December 2016 - 40
Pizza Today - December 2016 - 41
Pizza Today - December 2016 - Road to Expo
Pizza Today - December 2016 - 43
Pizza Today - December 2016 - 2017 Menu Guide
Pizza Today - December 2016 - 45
Pizza Today - December 2016 - 46
Pizza Today - December 2016 - 47
Pizza Today - December 2016 - 48
Pizza Today - December 2016 - 49
Pizza Today - December 2016 - 50
Pizza Today - December 2016 - 51
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Pizza Today - December 2016 - 53
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Pizza Today - December 2016 - 67
Pizza Today - December 2016 - 68
Pizza Today - December 2016 - Product Showcase
Pizza Today - December 2016 - 70
Pizza Today - December 2016 - 71
Pizza Today - December 2016 - Pizza Today Yellow Pages
Pizza Today - December 2016 - 73
Pizza Today - December 2016 - 74
Pizza Today - December 2016 - 75
Pizza Today - December 2016 - 76
Pizza Today - December 2016 - 77
Pizza Today - December 2016 - 78
Pizza Today - December 2016 - 79
Pizza Today - December 2016 - The Marketplace
Pizza Today - December 2016 - 81
Pizza Today - December 2016 - 82
Pizza Today - December 2016 - 83
Pizza Today - December 2016 - 84
Pizza Today - December 2016 - 85
Pizza Today - December 2016 - 86
Pizza Today - December 2016 - 87
Pizza Today - December 2016 - 88
Pizza Today - December 2016 - Reader’s Resource
Pizza Today - December 2016 - Trending Recipe
Pizza Today - December 2016 - Cover3
Pizza Today - December 2016 - Cover4
Pizza Today - December 2016 - PE1
Pizza Today - December 2016 - PE2
Pizza Today - December 2016 - PE3
Pizza Today - December 2016 - PE4
Pizza Today - December 2016 - PE5
Pizza Today - December 2016 - PE6
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