3/4 cup whole almonds
2 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter -- softened
1/4 cup sugar
2 eggs -- lightly beaten
1 tsp vanilla extract
1 tbsp anise seeds
Directions
To toast almonds, preheat oven to 350=B0F. Spread almonds in a single
layer on a baking sheet and toast, turning occasionally, for 10
minutes. Set aside to cool, then roughly chop. Sift together flour,
baking powder and salt in a small mixing bowl. Set aside. Cream
butter and sugar with an electric mixer in a large mixing bowl until
fluffy; then beat in eggs and vanilla. Gradually add flour mixture,
mix until combined, then stir in chopped almonds and anise seeds.
Dough will be stiff. Transfer dough to a lightly floured work
surface, then, using your hands or a rolling pin, shape into one long
roll, about 3 inches by 13 inches. Line baking sheet with parchment
paper or aluminum foil (shiny side up). Transfer dough roll to baking
sheet, flatten slightly, then bake until golden brown, about 35
minutes. Remove from oven--do not turn oven off--and set aside until
cool enough to handle, about 15 minutes. Using a serrated knife, cut
roll, on the diagonal, into 1/2 inch thick slices. Place slices flat
on baking sheet and bake, turning once, until golden brown, about 5
minutes per side. Do not over bake: Biscotti will feel soft in the
middle but will become crisp and hard as they cool. Allow to cool
completely on pan. Biscotti will keep in a sealed container for up to
4 weeks. Makes about 2 dozen
Recipe By : Saveur magazine
Servings: 1 servings
Anise-Almond Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Italian; Nut; Pasta
The History of Recipes
We are able to follow the history of written recipes far back into antiquity, in truth as far into history as the early Egyptians, and maybe further still. Interesting though that is, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Continuing our culinary historical journey, we find a couple of interesting books which were published in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is served today, but instead accounts of the types of food enjoyed by the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the East, including spices such as basil and rosemary. The introduction of these new foods and spices prompted an increase in manuscripts on cooking, the majority of which are now in private libraries. Over the succeeding few centuries, the powerful and rich competed with each other to offer the most extravagent meals, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing the recipes that were being prepared for the better households. The TV revolution gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Anise Almond Biscotti recipe.
