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
We can trace the history of `recipes` back into distant history, certainly as far as early Egypt, and quite possibly further than that. However, these, ancient cookbooks were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which recount 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 drinkers feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman chefs made use of a wide range of spices, including some that we all recognise such as basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new foods and spices was responsible for an increase in manuscripts on cookery, the majority of which are now in private collections. For the next few years, the wealthy families of Wesstern Europe competed to lay on the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Pine Nut Biscotti recipe.
