Ingredients
1 cup sugar
1/2 cup butter, sweet, melted & cooled
2 tbsp pernod
1 1/2 tbsp bourbon
2 tbsp anise seed
3 large egg
1 cup almonds, chopped
2 1/4 cup flour
1 1/2 tsp baking powder
12 oz chocolate chips, semi-sweet
2 tbsp shortening
Directions
In a large mixing bowl, stir together the sugar and melted butter.
Add the Pernod, bourbon and anise seed. Beat in the eggs, then stir
in the nuts. Sift the dry ingredients together. Gently stir in the
dry ingredients until well incorporated. Cover with plastic wrap and
chill for about three hours.
Preheat the oven to 375 F. Butter two cookie sheets. Shape the dough
on cookie sheets into three loaves, well spaced. Each loaf should be
about two inches wide and 1/2" thick. Bake for about 20 minutes,
until the loaves puff up and brown.
When the loaves are cool enough to touch, cut each loaf into diagonal
slices about 1/2" thick. Lay the slices on their cut sides and toast
them at 375 F. for an additional 15 minutes or until lightly browned.
Cool.
Dip biscotti in chocolate the day they are to be served. In the top
of a double boiler, melt the chocolate chips with the shortening,
stirring frequently. (If you're *really* ambitious, add a little
chocolate wax to get a good do on it.) Remove from heat and stir
until a candy thermometer read 85 F. Holding each cookie by its
bottom, gently dip the tops into chocolate. Turn immediately and
allow to dry, uncoated side down, on wax paper. Repeat until all are
done.
---*The Cereal Murders*
Diane Mott Davidson
Servings: 48 biscotti
Chocolate-Dipped Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Chocolate; Cookie; Dessert; Dip
The History of Recipes
It is possible to follow the history of `recipes` way back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. He also tells us how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including a few you will know such as bay, mint and dill. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the holy lands, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an explosion in books on cookery, most of which still exist in private libraries. By the time we get to the 20th century, recipe books were in great demand, as a result of better eduction, more free time and having more money. |
We hope you enjoy this Chocolate Dipped Biscotti recipe.
