2 cup flour, unbleached, all purp
1 cup sugar
1 tsp baking soda salt
2 eggs, large
1 egg yolk, large
1 tsp vanilla
1 tbsp orange zest, freshly grated
1 1/2 cup almonds, whole, toasted lightly & chopped
EGG WASH
1 egg, large, beaten with water
Directions
In the bowl of an electric mixer, fitted with a paddle attachment,
blend the flour, the sugar, the baking soda and the salt until the
mixture is combined well. In a small bowl whisk together the whole
eggs, the yolk, the vanilla and the zest, add the mixture to the
flour mixtu˙˙, beating until a dough is formed and stir in the
almonds.
Turn the dough out onto a lightly floured surface, knead it several
times and halve it. Working on a large buttered and floured baking
sheet, with floured hands form each piece of dough into a flattish
log 12 inches long and 2 inches wide, arrange the logs at least 3
inches apart on the sheet, and brush them with the egg wash. Bake the
logs in the middle of a preheated 300F for 50 minutes and them cool
on the baking rack for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into 1/2
inch thick slices, arrange the biscotti, cut sides down, on the
baking sheet and bake them, in the 300F oven for 15 minutes on each
side. Transfer the biscotti to racks to cool and store them in
airtight containers. MAKES: about 48 BISCOTTI
Servings: 1 servings
Biscotti Di Greve ( Orange Almond Biscotti) Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Fruit; Italian; Nut
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these early cookbooks were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian which show 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`. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Additionally, he informs us how the chefs of Roman times made use of a good variety of spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. During the following few hundred years, the rich families of Europe competed to serve the most exotic meals, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes of the day. By the advent of the 20th century, cooking publications are highly popular mostly due to better eduction, people having increased free time and disposable income. |
We hope you enjoy this Biscotti Di Greve ( Orange Almond Biscotti) recipe.
