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 feasible to prove the history of recipes far back into ancient history, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old records were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in Sumerian which recount 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 Roman times around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, a very modern way of dining. Aspicius also tells us how the cooks of his times made use of a wide range of aromatic flavors, including many that are still in use today like thyme, rue and dill. For the next few years, the rich families of Europe tried to serve up the most extravagent banquests, and consequentially chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, cooking publications are increasing in popularity as a result of better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Breakfast Biscotti Martha Stewart Living recipe.
