Ingredients
1 no ingredients
Directions
3/4 c whole dried cherries
3/4 c hearty red wine or water,
: warmed
3 eggs
1 1/4 c sugar
1/4 c sweet butter
10 oz bittersweet chocolate --
: melted
6 TB cocoa
2 ts vanilla extract
1 ts baking powder
3 1/2 c unbleached all-purpose flour
: (or more)
Preheat the oven to 325=B0F.
Place cherries and wine in a small bowl and allow to plump for at
least 1= hour.
With a mixer, beat the eggs and sugar together until fluffy and light
yellow. In a separate small sauce pan melt the butter, chocolate and
cocoa together, add vanilla. Fold into the egg mixture. Drain the
cherries and stir in.
Mix the baking powder and flour together and beat in until the dough
pulls away from the sides of the bowl and is just slightly tacky.
With floured hands, roll into 2 15-inch logs, 1 1/2 inches in
diameter. Bake on parchment paper in a preheated oven for 20-25
minutes or until lightly browned and firm to the touch. Remove from
oven and cool until logs can be cut on the diagonal into 1/4 inch
widths. Place biscotti in a single layer on baking sheet and return
to oven and bake for an additional 10 minutes.
Store airtight for up to 1 month.
Yield: Approximately 36 biscotti
All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
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Recipe By : COOKING RIGHT SHOW #CR9649
Servings: 1 servings
Chocolate-Cherry Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Chocolate; Cookie; Dessert; Fruit
The History of Recipes
Written recipes as an idea can be traced far back into the distant past, in fact as far into history as ancient Egypt, and maybe even further. In practice though, these, old recipes were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Moving on, we have a couple of cookery books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that appears on menues today, but rather accounts of the types of food enjoyed by the rich people of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like basil and rosemary. These new foods and tastes prompted an increase in recipe books, some of which still exist in private libraries. During the following few centuries, the rich families of Europe competed to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down popular recipes of the day. By the advent of the 1900s, recipe books were highly popular mostly due to better eduction, people having increased leisure time and a general increase in wealth. The revolution that is television brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Cherry Biscotti recipe.
