1/4 cup hazelnuts
1/2 cup almonds
1 zest of 1/4 lemon
1/4 cup sugar
1/4 cup dark brown sugar
1/4 tsp almond extract
1/2 tsp vanilla extract
2 1/2 tbsp melted margarine
2 eggs (or equiv. egg subst.)
2 cup flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 egg white
Directions
The "Bis" means twice and "Cotti" means cooked --- and our recipe for
these crisp, cruncy cookies does just that. They are best when dipped
in hot coffee, cocoa or milk for a few seconds until softened, then
eaten right away.
Preheat oven to 400^. Toast nuts until browned, about
8 minutes; let cool.
Use metal blade in food processor work bowl to finely chop zest and
granulated sugar, about 60 seconds. Add brown sugar, extracts,
margarine and eggs; process until combined, about 5 seconds. Add nuts
and dry ingredients and pulse until combined, about 12 times.
Transfer dough to floured surface; roll into two 12" logs. Pat logs
to 2 1/2" wide. Place 3" apart on lightly greased baking sheets.
Beat egg white slightly and brush over surface of logs. Bake 20
minutes until firm and lightly browned. Remove from oven; reduce
heat to 325^. While still warm, cut logs diagonally into 1/2" slices,
lay cut side down on sheets. Bake 15 minutes more until dry. Cool on
whire racks.
Store in plastic food storage bag or tin for up to 1 month.
Nutritional analysis: Calories 46, Saturated fat 0g, total fat 1g,
carbohydrate 7 g, protein 1 g. Cholesterol 11mg. Sodium 17 mg.
Servings: 4 dozen
Biscotti - The Dipping Cookie Recipe brought to you by Recipe Ideas
Categories: Appetizer; Biscotti; Cookie; Dip; Italian
The History of Recipes
We are able to track the history of written recipes way back into the distant past, at least as far back as early Egypt, and maybe further still. However, in the main part, these old records were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian describing the baking 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 blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans made use of a good variety of herbs and spices, including a few you will know like thyme, rue and dill. Later, in the 15th century, the Crusaders brought back many foods and spices from the holy land, such as coriander, parsley, and basil. These new foods and tastes led to a surge in books on cooking, the majority of which are kept safe in private cookery archives. During the next few hundred years, the powerful families of the West competed with each other to serve up the most extravagent banquests, and consequentially cooks and their recipes were greatly in demand. However, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Biscotti The Dipping Cookie recipe.
