Ingredients
2 cup flour
1 cup plus 2 t. sugar -- divided
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 eggs -- divided
1 egg yolk
1 tsp vanilla extract
1 tbsp orange zest
1 1/2 cup walnuts -- coarsely chopped
1 and toasted
1/4 tsp ground cinnamon
1 tsp water
Directions
Preheat oven to 300=B0F. Grease and flour baking sheet. Using an
electric mixer with a dough hook attachment, combine flour, 1 C.
sugar, baking soda and powder, and salt in a large bowl until
blended. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and
orange zest. Add egg mix to flour mix; continue beating until a soft
dough forms. Turn onto a lightly floured surface. Add walnuts and
knead 3 minutes or until walnuts are evenly distributed. Divide dough
in half. On baking sheet, shape each piece of dough into a 2 1/2 x
10-inch loaf, flouring hands as necessary. Allow 3 inches between
loaves on a baking sheet. In a small bowl, combine remaining 2 T.
sugar and cinnamon. In another small bowl, beat remaining egg and
water. Brush loaves with egg mixture; sprinkle with sugar and
cinnamon mix. Bake 45 to 50 minutes or until loaves are lightly
browned. Cool 10 minutes on baking sheet. Cut loaves diagonally into
1/2 inch slices. Lay cut cookies flat on a baking sheet. Bake 15
minutes, turn cookies over, and bake 15 minutes longer. Transfer
cookies to wire rack to cool completely. Store in an airtight
container. Makes about 2 1/2 dozen biscotti.
Recipe By : Nancy Dooley
Servings: 1 servings
Cinnamon Walnut Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Italian; Nut; Pasta
The History of Recipes
It is quite possible to prove the history of recipes far back into ancient history, certainly as far back into history as ancient Egypt, and possibly even further than that. Having said that, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language 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 drinkers feel `wonderful`. During Roman times 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs made use of many spices, including a few you will know such as basil, rue and asafoetida. During the succeeding few centuries, the rich and powerful families of the West competed to serve the most exotic meals, and consequentially cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery books are highly popular mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Cinnamon Walnut Biscotti recipe.
