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
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, in fact as far back into recorded history as early Egypt, and possibly even further. In practice though, generally, these early records were just basic hieroglyphic instructions for food preparation.
During the time of the Roman Empire a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius informs us how the cooks of his times made use of a good variety of aromatic flavors, including some that we all recognise for example bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations prompted an outbreak in manuscripts on cooking, many of which are now in academic collections. By the arrival of the 20th century, cooking publications were greatly in demand mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Biscotti With Almonds_Orange_Chocolate recipe.
