Kosin store kitchen knife rack

Chocolate-Dipped Cherry-Hazelnut Biscotti This is a lovely afternoon in the kitchen, as long as father is taking care of the kids! You'll need at least a four-quart bowl to mix this large amount of dough. MAKES ABOUT 5 DOZEN. Ingrediants; 3 cups sugar, 1 cup (2 sticks) unsalted butter at room temperature, 4 large eggs, 4 teaspoons grated orange peel, 2 teaspoons baking soda, 1 teaspoon salt, 6 cups all purpose flour, 2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped, 1 3/4 cups dried tart cherries (about 81/2 ounces), 1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate. Position 1 rack in the center and 1 rack in top third of oven. Preheat to 325 F. Using mixer, beat sugar and butter in very large bowl until creamy. Add eggs one at a time until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups of flour, one at a time, stirring until well incorporated. Transfer dough to floured surface; divide in to 4 equal parts. Knead each part until dough holds together well. Form each piece into a 9-inch-long by 3-inch wide log. Place 2 logs 3 inches apart on a parchment covered baking sheet. Bake about 55 minutes, (turning at the halfway point) until logs have spread out, are somewhat firm to the touch and are golden brown. Cool logs on baking sheets for 10 minutes, maintain oven temperature. With long wide spatula , transfer logs to cutting board. Using serrated ...