Women United members and their guests joined together to discuss the role of giving circles and what WUiP has been involved with in Bergen County.

A very special thank you goes to Hanna Salvatore for hosting the event.

A favorite nibble from the event was biscotti made by Caroline Dorcey.  She has kindly provided the recipe for anyone to try:

Biscotti
(I Cantuccini di Prato)

Preheat oven to 350.   Butter 2 large baking sheets.

Blend together:
2 Cups All Purpose Flour } Or use 4 cups of Italian “00” flour if available
2 Cups Pastry Flour  }
2 Cups Sugar
1 Tsp Baking Soda
Heavy pinch of Salt

In separate bowl, beat together:
4 eggs
1 Tbl vanilla extract

Add wet ingredients to dry and incorporate well (dough will be very stiff – you will need to use your hands towards the end).  Turn dough out on to lightly floured board.  Knead in:

2 Cups coarsely chopped unsalted toasted or dry roasted almonds (Can use Hazelnuts, Macadamia nuts, a mixture, etc).

Knead 5-10 minutes, until the nuts are evenly distributed. (This takes a little strength - use a little additional flour for the board if the dough feels too sticky).

Let the dough rest, covered w/ plastic wrap, 10 minutes or so at room temperature.

Divide the dough into 6 equal parts and roll each piece into a log no more than 2” in diameter. Place 3 logs on each cookie sheet, spacing several inches apart (dough will spread as it bakes).  Press down on the log with your palm to flatten to an oval shape.

Brush each log with a little water or egg wash.

Bake 20-25 minutes until the logs are dry and lightly colored.  Loosen from cookie sheet with a spatula.

Lower oven temperature to 300.

When logs are cool enough to handle, slice them on the diagonal no more than ½” thick using a long sharp knife.

Lay the cut cookies on their sides on the baking sheet and bake for about 30 minutes longer, rotating the pans half way through.

Cool completely before storing.