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Specialty Side Salad
Sesame Salad - Mesclun Greens, Napa Cabbage, Mandarian Oranges, Red Peppers, and Chow Mein Noodles Tossed with a Sesame Soy Vinaigrette Dressing
Sunflower & Goat Cheese Salad - Baby Spinach with Fresh Plums, Sunflower Seeds, and Goat Cheese tossed with Champagne Vinaigrette Dressing
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Pasta
Fettucini Antipasto - Pepperoni, Ham, Salami, Olives, Roasted Peppers, Roasted Garlic &
Olive Oil tossed with Fettucini
Orzo & Sausage Pastichio - Toasted Orzo Pasta, Fresh Sausage & Ricotta Cheese Baked to a Golden Brown
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Boston Cafe & Catering Recipe of the Week
Our Creations
Almond Biscotti
- 1/3 to 1/2 Cup Chopped Toasted Almonds
- 1 3/4 Cup All Purpose Flour
- 3/4 Tsp Baking Soda
- 3/4 Tsp Baking Powder
- 1/2 Tsp Kosher Salt
- 1/2 Cup Unsalted Butter, Room Temperature
- 1 Cup Sugar
- 2 Small Eggs
- 1 Tsp Grated Lemon Zest
- 1 Tsp Grated Orange Zest
- 1 1/2 Tsp Vanilla Extract
- Preheat Oven to 350 Degrees. Lightly Butter Cookie Sheet
- Combine the Almonds, Flour, Baking Soda, Baking Powder & Salt in a Medium Mixing Bowl
- In large Bowl, Cream the Butter & Sugar. Add the Eggs, one at a time, beating well after
each addition
- Add the Lemon & Orange Zests & Vanilla Extract.
- Add the Almond Mixture & Mix Well to Combine
- Form Dough in Two 8-inch Logs & Bake until Logs are just beginning to get
golden brown, about 20 to 25 minutes. Remove from the Oven & Let Cool Slightly
- When the logs are cool enough to handle, thinly slice on the Diagonal into 3/8 in slices
- Lay Biscotti on Cookie Sheet & Bake until Crisp & Golden Brown, about 5 minutes
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