Almond Biscotti (June) Recipe

Ingredients

1 whole unsalted unblanched
1 almonds -- (12 ounce)
1/4 cup canola oil
1 1/4 cup sugar
2 eggs
2 3/4 cup whole wheat pastry-grind
1 flour -- or
1 all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp anise seeds -- finely
1 crushed


Directions

Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic.Be
careful not to scorch. (Cut a few nuts open and check that the
centers are lightly browned but not dark.) Chop nuts coarsely. Reduce
oven temperature to 325F. Lightly spray-grease a large cooking sheet.

In a large mixer bowl, beat together oil, sugar and eggs. Sift flour,
baking powder and salt together. Add dry ingredients, anise seed and
almonds to mixer and mix until dough pulls together. Divide dough
into 2 equal parts. Spread each portion of dough into a strip about
3- X 12-inches long. Bake in preheated oven for 30 minutes. Carefully
remove each cookie strip to a cutting board and cut diagonally into
1/2-inch slices. Turn each slice onto its side and return to baking
sheet. Return to oven and bake another 15 minutes. Remove from pan
and cool on a rack. Makes 3-1/2 dozen cookies.

CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

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NOTES : See Nectarines and Raspberries with Biscotti Crumbs Recipe By
: Jane Rubey, gourmet@aimnet.com (1996)


Servings: 1 servings

 

 

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Categories: Biscotti; Cookie; Italian; Nut


The History of Recipes

It is quite feasible to prove the history of recipes far back into the distant past, certainly as far into history as the early Egyptians, and potentially, even further back. However, in the main part, these ancient cook books were just simple hieroglyphic recipes for preparing meals.

Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also tells us how the ancient Romans were skilled in the use of many different herbs, including some that we all recognise like basil, mint and asafoetida.

Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas prompted an eruption in manuscripts on food, most of which are kept safe in private libraries.

By the time we get to the 20th century, recipe books are highly popular due to higher levels of literacy, people having increased free time and disposable income.

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We hope you enjoy this Almond Biscotti (June) recipe.

 


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