Ingredients
2 eggs
1 tsp vanilla
2/3 cup sugar
1 1/4 cup cake flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup miniature chocolate chips
1/3 cup pine nuts (pignoli)
Directions
Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an
electric mixer on high speed until fluffy. Gradually beat in vanilla
and sugar until mixture is thick and lemon colored, scraping down
side of bowl frequently with a rubber spatula.
With a wire whisk, fold in cake flour mixed with cocoa powder, baking
powder, and salt just until thoroughly combined. Fold in chocolate
chips and pine nuts.
Grease a 10x4 inch strip down center of 2 cookie sheets. Spoon half
of the chocolate mixture down center of each cookie sheet to make a
3x10 inch log. Bake 30 minutes. Remove from oven but leave oven on.
Let logs cool on sheets 3-5 minutes, or just until cool enough to
handle. With a serrated knife, cut each log diagonally into 12
slices. Place slices, flat sides down, on cookie sheets and return to
oven. Bake 5 minutes. Turn slices over and bake 5 to 7 minutes
longer, or until crisp on both sides. Remove to racks and let cool
completely before storing in an airtight container.
From - 365 Great Cookies and Brownies Submitted By SANDY GAMBLE
Servings: 24 biscotti
Chocolate Pine Nut Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Chocolate; Cookie; Dessert; Italian
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into distant history, certainly as far back into history as the Egyptians, and potentially, even further back. Having said that, mostly, these old records were just primitive hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe found, according to academics are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also tells us how the chefs of Roman times made use of a good variety of herbs, including some familiar names such as bay, rue and dill. As our culinary historical trip moves to more modern times we have some books from the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the rich people of that time. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as parsley and basil. These new culinary innovations prompted an eruption in recipe manuscripts, some of which are now in academic collections. Over the next few centuries, the rich families of the West strove to serve up the best banquets, and consequentially chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking publications were greatly in demand due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Chocolate Pine Nut Biscotti recipe.
