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
~ - - - - - - - - - - - - - - - - -
NOTES : See Nectarines and Raspberries with Biscotti Crumbs Recipe By
: Jane Rubey, gourmet@aimnet.com (1996)
Servings: 1 servings
Almond Biscotti (June) Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Italian; Nut
The History of Recipes
Written cooking instructions as a concept can be tracked back into the far past, in truth as far into history as pharonic Egypt, and possibly even further. Having said that, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, main course and afters, a very modern way of dining. Aspicius informs us how the ancient Romans made use of a wide range of herbs, including many that are still in use today for example basil, fennel and parsley. In the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices like rosemary and coriander. The introduction of these new foods and spices led to a torrent in manuscripts on cooking, the majority of which are kept safe in private collections. When we get to the 1900s, cooking books were increasing in popularity as a result of more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Almond Biscotti (June) recipe.
