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
Recipes as a concept can be found back into distant history, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these old recipes were just very basic hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of ancient tablets in Sumerian which show 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 drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main meal and afters, something we still use today. Aspicius tells us how the Roman cooks made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and parsley. Continuing our culinary historical journey, there are some recipe books published in the 1300s ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of meals cooked for the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, such as rosemary and coriander. These new foods and tastes created an explosion in cookery books, most of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially cooks and their recipe collections were much in demand. However, it was during the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications are in great demand, as a result of better eduction, more free time and having more money. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Anise Biscotti recipe.
