1 no ingredients
Directions
3 lg Eggs Separated
1 1/2 c Sugar
1/3 c (5 1/3 Tablespoons) Butter
: melted and cooled
1 c Lightly Toasted And Coarsely
: Chopped Almon
1/2 c Raisins -- * see note
2 TB Chopped Candied Orange Peel
: <
3 TB Orange Zest -- grated
3 1/2 c Unbleached All-Purpose
: Flour
1 1/2 ts Baking Powder
Preheat the oven to 325=B0F. Butter a baking sheet or line it with
parchment. In a large bowl, beat the egg yolks with 3/4 cup of the
sugar until light and the sugar is dissolved. Stir in the melted
butter, almonds, raisins and orange peel. In a separate bowl, beat
the egg whites until they just begin to form peaks and gradually beat
in the remaining 3/4 cup sugar until the whites form stiff peaks.
Sift the flour and baking powder together. Fold in 1/3 of the flour
into the yolks; then fold 1/3 of the egg whites in. Repeat,
alternating, until well combined. The dough will be firm and slightly
sticky. If the dough is too soft, add more flour. With floured hands,
divide the dough into two logs approximately 1 1/2 inches wide.
Arrange the logs on the prepared baking sheet and bake for 20 to 25
minutes or until they are lightly brown and firm to the touch. Remove
from the oven and set the baking sheet on a rack for 10 minutes. On a
cutting board, cut the logs on a diagonal into slices 1/2 inch wide.
Return the slices to the baking sheet and bake for 5 to 7 minutes on
each side or until the biscotti are very lightly browned and crisp.
Cool on racks and store in airtight containers.
Yield: About 36 biscotti
~ - - - - - - - - - - - - - - - - -
NOTES : *Plump raisins in 2/3 C fruity white wine such as Reisling or
Geworztraminer. Drain.
Recipe By : COOKING RIGHT SHOW #CR9649
Servings: 1 servings
Almond-Raisin Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Fruit; Italian; Nut
The History of Recipes
It is quite possible to track the history of recipes way back into ancient history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the ancient cooks made use of many aromatic flavours, including some familiar names such as thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we have a couple of cookery books which appeared in the fourteenth century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich people of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices like coriander, basil and rosemary. These new herbs and spices caused an outbreak in manuscripts on cookery, many of which are kept safe in private cookery archives. By the arrival of the 20th century, cooking publications are highly popular mostly as a result of increased literacy, people having increased leisure time and being a little richer. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Almond Raisin Biscotti recipe.
