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
Transcribed cooking instructions as an idea can be tracked way back into the far past, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these old recipes were just simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs made use of many different aromatic flavors, including many that are still in use today for example thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new foods and spices caused a surge in books on cooking, the majority of which are now in private collections. During the following few hundred years, the rich families of Europe strove to offer the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes common in their social group. By the time we get to the 1900s, recipe books were greatly in demand as a result of increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Anise Biscotti (Lf) recipe.
