Ingredients
1 2/3 cup flour
2/3 cup sugar
1/4 cup cocoa powder
2 tsp baking powder
1/3 cup chopped almonds (optional)
1/4 cup fat-free egg substitute plus
2 tbsp fat-free egg substitute
1 (can use egg whites)
1/4 cup chocolate syrup
2 tsp almond extract
Directions
1. In a large bowl, combine the flour, sugar, cocoa and baking powder
and stir to mix well. Add the almonds if desired and stir to mix. Add
the remaining ingredients and stir just until the dough holds
together.
2. Turn the dough onto a lightly floured surface and shape into two 8
x 2 inch logs. (If the dough is too sticky to handle, knead in a
little more flour.) Flatten out the logs a little bit or else the
crust will split and crack. Coat a baking sheet with nonstick cooking
spray and place the logs on the sheet. Bake at 350 degrees F for
about 23 minutes, or until lightly browned. Transfer the logs to a
wire rack and allow to cool for 10 minutes.
3. Place the logs on a cutting board and use a serrated knife to
slice the logs diagonally into 1/2 inch thick slices. Place the
slices on a baking sheet and bake at 300 degrees F for 20 minutes or
until lightly browned, turning after 10 minutes.
4. Transfer the biscotti to wire racks and cool completely. Serve
immediately or store in an airtight container.
NOTE: These are very easy to make and taste great. I made them
without the almonds, so there were even less fat and calories.
From: Fat-Free Holiday Recipes by Sandra Woodruff, RD
NUTRITIONAL FACTS (PER BISCOTTI)
Calories: 60 Cholesterol: 0 mg Fat: 0.3 g Fiber: 1.4 g Protein: 1.7 g
Sodium: 29 mg
Servings: 24 servings
Cocoa Almond Biscotti Lf Recipe brought to you by Recipe Ideas
Categories: Beverages; Biscotti; Cookie; Italian; Nut
The History of Recipes
We can follow the history of `recipes` far back into distant history, in truth as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, in the main part, these ancient records were just very basic pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to historians are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs used many spices and herbs, including many that are still in use today such as thyme, mint and parsley. Later on, we find two interesting cookery books published in the 1300s - one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is served today, but rather recipes for the types of food on the menues of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from Arab cuisine, including spices such as coriander, parsley, and basil. These new foods and tastes led to a surge in manuscripts on cooking, some of which are now in private libraries. For the centuries that followed, the powerful and wealthy tried to lay on the most extravagent banquests, and because of this chefs and their recipes were much in demand. However, it was during the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookbooks are increasing in popularity as a result of higher levels of literacy, increased leisure time and having more money. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Cocoa Almond Biscotti Lf recipe.
