2 cup all-purpose flour
1/2 cup sugar
2 1/2 tsp anise seeds
3/4 tsp baking powder
1/4 tsp salt
3 tbsp vegetable oil
2 tsp vanilla extract
2 eggs -- lightly beaten
1 vegetable cooking spray
1 tsp water
1 egg white -- lightly beaten
1 1/2 tbsp turbinado sugar
Directions
Combine first 5 ingredients in a large bowl. Combine oil, vanilla, and
eggs, and add to flour mixture, stirring until well-blended.
Turn dough out onto a baking sheet coated with cooking spray; shape
dough into a 12-inch-long roll, and flatten to 1/2-inch thickness.
Combine water and egg white; stir well. Brush over dough.
Bake at 350 degrees for 20 minutes. Remove from baking sheet to a wire
rack, and let cool.
Slice roll diagonally into 26 (1/2-inch) slices. Place slices, cut
sides down, on a baking sheet. Brush slices with egg white mixture,
and sprinkle evenly with turbinado sugar.
Bake at 350 degrees for 20 minutes or until dry. Let cool on wire
racks. Yield: 26 cookies (serving size: 1 cookie).
Recipe By : Cooking Light, May 1995, page 76
From: Conni Marais (X3648) On Fri, Aug
Servings: 26 servings
Anise Biscotti (Lf) Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Italian; Pasta
The History of Recipes
Food historians have traced the existence of recipes far back into history, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, these, early cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a very modern way of dining. Aspicius recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and dill. As we move on, we find a couple of interesting recipe books published in the fourteenth century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of food enjoyed by the wealthy. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices caused an eruption in cookery books, most of which are kept safe in private libraries. During the next few centuries, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and because of this the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cook books are in high demand, as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Anise Biscotti (Lf) recipe.
