Ingredients
4 large egg
1 pt sugar
1/4 cup brandy
1 1/3 tbsp vanilla
3/4 qt all-purpose flour
1/2 cup all-purpose flour
1 tbsp baking powder
1 tbsp ground cinnamon
1 tsp salt -- generous
1 1/3 cup raisins
1 1/3 cup almonds
Directions
Preheat oven to 375. Lightly grease heavy large baking sheet. Using
hand held electric mixer, beat egg and sugar in a medium bowl until
very thick and fluffy, about 2 minutes. Beat in brandy and vanilla.
Sift flour, baking powder cinnamon and salt into egg mixture and
blend dough well. Mix in raisins and almonds. Spoon dough onto
prepared sheet to form 10 to 11 inch strip. Using moistened
fingertips, shape dough into neat 11 inch long by 2 1/2 inch wide
log. Bake until log just begins to brown and feels firm to touch,
about 20 minutes. Cool cookine log on sheet 15 minutes. Maintain
oven temperature. Transfer cookie log to work surface. Using serrated
knife, cut crosswise into 1/3 inch wide slices. Arrange slices on
same baking sheet. Bake 10 minutes. Turn slices over. Bake until
beginning to color, about 8 minutes longer. Cool cookings completely
on bakingsheet (cookies will become very crisp).
Recipe By : Bon Appetit September 1995
From: Conni Marais (X3648) On Fri, Aug
Servings: 6 servings
Cinnamon-Raisin Biscotti (Lf) Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Fruit; Italian; Pasta
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Experts have traced the existence of recipes far back into distant history, at least as far back into history as the early Egyptians, and possibly even further. In practice though, generally, these ancient records were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians are some tablets in the Sumerian language which recount the preparation 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 and blissful. As our culinary historical trip moves on a few more years we find some recipe books from the 1300s - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that we all know today, but rather accounts of the types of meals eaten by the nobility of the period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. These new culinary innovations prompted an explosion in books on cookery, most of which still exist in private cookery archives. Over the following few hundred years, the powerful and rich competed with each other to offer the best banquets, and as a consequence, cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks are in great demand, due to more people being able to read, more free time and having more money to spend. The introduction of television gave us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cinnamon Raisin Biscotti (Lf) recipe.
