After a breast cancer diagnosis from her local oncologist, Jill arrived at Dana-Farber Cancer Institute for a second opinion. During a time of uncertainty, Jill was comforted by the professional and compassionate staff at Dana-Farber. When Jill worries she’ll have to circle the garage for a parking spot, she is greeted by valet staff. When she is hungry during appointment-filled days, she goes to a snack station conveniently located on her clinical floor. And when Jill has questions, her physicians, surgeons and entire care team are there to support her through treatment. Dana-Farber is a special place that defines level of care by individual patient needs. Jill is confident that if it wasn’t for Dana-Farber, she wouldn’t feel as great as she does today.
Jill is a passionate baker and knows that desserts can make a difference in the fight against breast cancer. Creating delicious desserts lifts her spirits and carries her through long days of treatment. In honor of Jill and Boston Bakes for Breast Cancer, please visit a participating restaurant, supermarket, bakery or cafe and help raise money for breast cancer research and care one sweet at a time!
Enjoy Jill’s Best Biscotti recipe and celebrate Boston Bakes from your kitchen!
Jill’s Best Biscotti
3 tablespoons unsalted butter at room temperature
1 cup of sugar
1 teaspoon vanilla
2 large eggs
2 cups of flour
1/4 teaspoon baking soda
1 cup chopped almonds or dried apricots diced
1/4 teaspoon orange zest
In a stand mixer, beat the butter and sugar until fluffy. Add the eggs one at a time until incorporated, being sure to scrape down the sides as you go to ensure the ingredients are well mixed. Add the vanilla and the zest of the orange. Scrape the bowl down again. Add the flour and baking soda. Mix until just combined. Stir in the nuts.
Turn out dough on lightly floured surface. Cut the dough in half and roll each half into a log. Place on greased baking sheet and slightly flatten with your hands. Bake at 350 for 25 minutes until just golden. Remove from oven, let cool about 25 minutes. Cut into 1″ slices. Place back on baking sheet and bake another 8-10 minutes. Let cool and serve.