1 cup sugar
1 tsp orange rind, grated
1 tsp vanilla extract
1/2 tsp orange extract
3 egg
3 cup flour
1/2 cup walnuts, chopped
3/4 tsp baking soda
1/4 tsp salt
1 vegetable cooking spray
Directions
Combine first 5 ingredients in a large bowl; beat at medium speed
until well blended. Combine flour, walnuts, baking soda and salt;
gradually add to sugar mixture, beating until well blended. Turn
dough out onto a lightly floured surface, and knead lightly 7 times.
Shape dough into a 16 inch long roll, and place on a baking sheet
sprayed with Pam; flateen roll to 1" thickness. Bake at 350 for 30
minutes. Remove roll from baking sheet; let cool 10 minutes on a wire
rack. Cut roll diagonally into 27 (1/2") slices, and place, cut sides
down, on baking sheet. Reduce oven temp to 325 and bake 10 minutes.
Turn cookies over, and bake an additional 10 minutes. The cookies
will be slightly soft but will harden as they cool. Remove from
baking sheet, and let cool completely on wire rack. 103 calories and
2 grams fat per cookie. Recipe By : Cooking Light-June 95
Servings: 27 servings
Biscotti L'orange Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Fruit; Italian; Pasta
The History of Recipes
Food historians have tracked the existence of recipes way back into antiquity, in fact as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a man called Apicius created a number of scripts describing recipes cooked by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he tells us how the Romans made use of many herbs and spices, including a few that will be familiar to modern cooks such as thyme, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like parsley and basil. The introduction of these new tastes prompted an outbreak in recipe manuscripts, most of which still exist in academic collections. Over the next few hundred years, the rich families of the West competed with each other to lay on the best banquets, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications were in high demand, due to better eduction, people having increased leisure time and disposable income. The arrival of TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Biscotti L'orange recipe.
