1 1/2 cup all-purpose flour
1 1/2 cup yellow cornmeal
3/4 cup light-brown sugar
1 1/2 tbsp finely grated lemon zest
2 tsp baking powder
1/2 tsp salt
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 lb whole shelled hazelnuts (about 3/4, c)
1/2 cup golden raisins
Directions
1. Heat oven to 325'. Lightly oil and flour a large baking sheet or
line it with parchment paper.
2. In a mixing bowl, whisk together flour, cornmeal, sugar, lemon
zest, baking powder, and salt until well blended.
3. In a small bowl, whisk together 1/2 C water, the eggs, and the
vanilla and stir into the flour mixture; the dough will be sticky.
Stir in hazelnuts and raisins.
4. Divide the dough into 3 equal portions. On a heavily floured work
surface, shape each portion into a log about 13 inches long by 2
inches wide. Place the logs 2 inches apart on the prepared baking
sheet. Bake until logs are firm and golden brown on the bottom, about
45 minutes. Remove logs from the baking sheet and cool on a wire rack
for at least 30 minutes.
5. With a clean serrated knife, cut each log into 1/2-inch-thick
diagonal slices. Place the slices in a single layer on a clean baking
sheet (you'll probably need to use 2 baking sheets). Bake until tops
of biscotti are golden brown, about 15 minutes. Turn biscotti over
and bake until golden brown and very dry, about 15 minutes more. Cool
the biscotti completely on a wire rack before serving. Store in an
air- tight container.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Servings: 7 dozen
Breakfast Biscotti - Martha Stewart Living Recipe brought to you by Recipe Ideas
Categories: Biscotti; Breakfast; Cookie; Italian; Pasta
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the far past, certainly as far into history as the early Egyptians, and possibly even further. However, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also recounts how the cooks of his times used a good variety of aromatic flavours, including many that are still in use today for example basil, rue and dill. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in books on cooking, many of which are now in private cookery archives. Over the next few hundred years, the powerful and wealthy competed to offer the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes of the day. When we get to the 1900s, cookbooks are in great demand, due to higher levels of literacy, people having increased leisure time and having more money to spend. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Breakfast Biscotti Martha Stewart Living recipe.
