Ingredients
2 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup margarine or butter, softened
3 eggs
1 cup white vanilla chips
Directions
1) Heat oven to 350F Spray 1 large or 2 small cookie sheets with
nonstick cooking spray. 2) Lightly spoon flour into measuring cup;
level off. In med bowl, combine flour, cocoa and baking powder; mix
well. In large bowl, combine sugar, brown sugar and margarine; beat
well. Add flour mixture; mix well. Stir in white vanilla chops. 3)
With spray coated hands, firmly shape dough into 3 rolls, about 7
inches long. Place rolls at least 3 inches aprat on sprayed cookie
sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches
wide and 7 inches long. 4) Bake at 350F for 22-28 min or until
rectangles are light golden brown and centers are firm to the touch.
Place rectangles on wire racks; cool 5 min. 5) Wipe cooke sheet
clean. With serrated knife, cut each rectangle into 1/2 inch slices;
place, cut side up, on cookie sheet. 6) Bake at 350F for 6-8 min or
until top surface is slightly dry. Turn cookies over; bake an
additional 6-8 min or until top surface is slightly dry. Remove
cookies from cookie sheets; cool completely on wire racks. Store
tightly covered.
Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g
Chol 1 g Carb 12 g Sodium 50 mg
Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96
Servings: 4 dozen
Chocolate & Vanilla Chip Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Chocolate; Cookie; Dessert; Italian
The History of Recipes
Academics have traced the existence of recipes way back into the far past, in fact as far back as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks used many different herbs, including many that are still in use today like bay, rue and dill. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and spices caused a torrent in recipe manuscripts, some of which are kept safe in academic collections. By the arrival of the twentieth century, cooking books are greatly in demand mostly due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Chocolate & Vanilla Chip Biscotti recipe.
