Ingredients
3 3/4 cup sifted all-purpose flour
1 cup sugar
6 tbsp sugar
1 1/2 tsp baking powder
3 tbsp dried cake crumbs
4 eggs
1 egg yolk
1 tbsp almond extract
1 tsp vanilla
5 oz whole unblanched almonds
1 cup whole shelled hazelnuts
1 egg white
Directions
Butter a piece of brown paper cut to fit a large cookie sheet.
Preheat to moderate (375 degrees). Sift flour, sugar and baking
powder into a large bowl; stir in cake crumbs. Beat eggs, the egg
yolk, almond extract and vanilla in a small bowl until frothy; add to
flour mixture. Beat unti thoroughly combined and mixture is
moistened. (Take a little bit of the cookie mixture between your
fingertips and pinch; if the dough holds together you have beaten it
enough). Add almonds and hazelnuts. WIth your hands, work nuts into
dough until mixture begins to hold together. Turn out onto a piece of
wax paper. Divide mixture in half. Shape each half into a log, 2
inches in diameter and about 12 inches long. Place logs on prepared
cookie sheets. Beat egg white in a small cup until foamy; brush over
logs. Bake in preheated 375 degree oven for 30 minutes or until
golden. Remove logs with paper to wire racks. Cool 1 hour. Preheat
oven to 350 degrees. Cut logs into 1/2 diagonal slices with a
serrated knife using a sawing motion. Place cookies on large
ungreased cookie sheets. Bake in preheated moderate oven (350
degrees) for 10 minutes or until centers are dry, turning once. Cool
on wire racks. Store in a covered container
Recipe By :
From:
Servings: 4 servings
Contucci Di Prato (Nut Cookies) Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Recipes as an idea can be traced back into distant history, in fact as far back as the ancient Egyptians, and possibly even further. In practice though, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some 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 blissful. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times made use of many aromatic flavors, including some that we all recognise like thyme, rue and dill. Moving our culinary historical trip onwards, we have some interesting books which date from the 1300s ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of meals cooked for the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, such as rosemary and coriander. These new culinary innovations caused a surge in manuscripts on food, some of which still exist in private collections. When we get to the 20th century, recipe books were greatly in demand mostly due to better eduction, more spare time and having more money. |
We hope you enjoy this Contucci Di Prato (Nut Cookies) recipe.
