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
Written recipes as an idea can be tracked way back into antiquity, in truth as far back into recorded history as ancient Egypt, and possibly even further. However, generally, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a few documents describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Romans made use of a wide range of herbs, including some that we all recognise for example bay, fennel and asafoetida. During the next few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and recording the recipes of their peers. By the advent of the 1900s, cookery publications were in great demand, mostly due to increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chocolate & Vanilla Chip Biscotti recipe.
