8 oz unsalted butter -- 2 sticks
1 1/2 cup sugar
3 tbsp orange rind -- finely
1 grated
2 tbsp vanilla extract -- pure
1 vanilla
6 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
6 eggs -- beaten
1/4 cup amaretto
2 cup almonds, blanched -- toasted
1 sliced
2 cup chocolate chips -- or
1 pieces
Directions
Preheat oven to 350 degrees. In an electric mixing bowl, combine
butter, sugar, orange peel and vanilla; beat until light and creamy.
Sift together the dry ingredients. With the mixer on slow, add dry
ingredients to butter mixture and mix until thoroughly combined.
Slowly add eggs and amaretto. Add almonds and chocolate just until
combined. Remove dough to a floured surface and form into two flat
logs about 4 inches wide and the length of your cookie sheet. Lay
the logs onto buttered sheets and place on lower rack of the oven.
Bake until lightly browned, about 45 minutes. Remove to a rack to
cool. With a serrated knife, cut the loaves into half-inch slices,
placing the cut slices flat oon the cookie sheet. To make crisp,
return them to the lower rack of the oven and cook until golden,
15-20 minutes. Remove the slices to a wire rack to cool then store in
an airtight container. Use a decorative tin for gift giving. NOTE:
If the biscotti lose their crispness, repeat the crisping stage. Jo
Anne Merrill, recipe from the San Diego Union 9/1/93 Recipe By
: Jo Anne Merrill
Servings: 60 servings
Biscotti With Almonds/Orange/Chocolate Recipe brought to you by Recipe Ideas
Categories: Appetizer; Biscotti; Chocolate; Cookie; Dessert
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Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and afters, something we still use today. This early Roman chef recounts how the ancient cooks were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, such as basil and rosemary. These new culinary innovations led to a surge in manuscripts on cooking, most of which are kept safe in academic collections. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Biscotti With Almonds_Orange_Chocolate recipe.
