2 cup + 2 tbps flour
3/4 cup sugar
1 tbsp anise seeds, crushed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 egg equivalents (comercial
1 replacer, 6 whites, etc)
2 tbsp grated fresh lemon zest (or
1 tbsp dry)
1 tbsp fresh lemon juice
Directions
Preheat oven to 325 degrees F. Coat baking sheet with non-stick
spray or parchment. In a medium bowl, combine flour, sugar, anise
seeds, baking powder, baking soda, and salt. Whisk together egg
equivalents, lemon zest, and lemon juice, and add to the dry
ingredients. Mix well. Working on a floured surface, shape dough into
two logs, each about 14 inches long and 1-1/2 inches thick. Set the
logs on prepared baking sheet, at least 4 inches apart (the dough
will spread during baking). Bake for 20 to 25 minutes, until firm to
the touch. Transfer the logs to the rack to cool. Reduce oven
temperature to 300 degrees F. Cut the logs diagonally into
1/2-inch-thick slices, using a serrated knife and a gentle sawing
motion. Stand the slices on their sides on the baking sheet and
return to the oven. Bake for 40 minutes. Remove from oven and cool
completely before storing. Biscotti will crisp as they cool. Store,
in an air-tight container, up to one month. Makes about 4 dozen
biscotti.
from _Eating Well_ magazine (modified)
note: I made 43 cookies, about 40 cal, < 1 g fat each, but it depends
on what you use for the "egg"
From: Christina Hulbe
Digest [Volume 10 Issue 17] Aug. 27, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Anise Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Italian; Pasta
The History of Recipes
It is possible to follow the history of meal recipes back into the far past, in truth as far into history as the early Egyptians, and maybe further still. However, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, a very modern way of dining. He also tells us how the early Romans used many aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on food, the majority of which are kept safe in academic collections. During the next few centuries, the powerful families of Europe competed with each other to lay on the most exotic meals, and because of this chefs and their recipe collections were at a premium. However, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. The revolution that is television brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Anise Biscotti recipe.
