Ingredients
1 cup flour
1/2 cup sugar (or more)
1/2 cup cocoa
2 tsp flavoring (i used raspberry
1 orange or almond would work
1 nicely too)
2 egg equivalents
3/4 tsp baking powder
1/4 tsp salt
1 splash of liquor to match
1 flavoring (i used chambord)
Directions
Combine flour, sugar, cocoa, salt and baking baking powder.
Separately, mix flavoring and eggs. Combine. Add splash of liquor or
water as needed to have a sticky consi stency. If the mixture is too
stiff, it won't spread out properly.
Put this glob on a greased cookie sheet and arrange it into a log
about 15 inch es long and 1 1/2 - 2" wide. Bake at 350 for 25
minutes. Remove from oven, let cool a few minutes, then slice
diagonally into 1/2- 3/4" slices. I got 18 pieces from mine. Place
the slices on their side and put back in the oven (300 degrees) for
15 minutes. Turn over and cook another 10-15 minutes.
If you can afford the fat, a small drizzle of semisweet chocolate is
wonderful on these when cooled. I used about 2 T. for all the cookies,
which added about 6 g. fat to the recipe or 1/3 g. fat each one.
From: Chris. creeve@banyan.com. Fatfree Digest [Volume 10 Issue 23],
Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
Servings: 1 servings
Chocolate Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Chocolate; Cookie; Dessert; Italian
The History of Recipes
Historians have traced the existance of recipes way back into history, at least as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old records were just primitive hieroglyphic or cunieform recipes for preparing meals.
During Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by the Romans. He recounts how the meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times used a good variety of spices, including some familiar names like bay, fennel and dill. Over the following few hundred years, the rich and powerful families of Europe competed with each other to serve the most exotic banquets, and as a result the best chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cookery publications are in high demand, mostly due to increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chocolate Biscotti recipe.
