| Biscotti |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas Gloning; Translated by Volker Bach. |
|
Nimm ein schoen weiss Mehl / thu etliche Eyer darunter / Aniß / Coriander / unnd ein wenig Saltz / wenn der Teig gemacht ist / so mach ihn fein länglicht / und thu ihn auff ein langes Bret / setz zum Fewer / daß die Hitz daran gehet / decks mit einem warmen Tischtuch zu / un laß fein aufflauffen / scheub es in einen heissen Ofen / und laß backen / zeuchs auß / unnd laß kalt werden / schneidt die Rinden darvon / und schneidts fein breit / und eins Fingers dick / reibs zu beyden seiten mit schoenem weissen gestossen Zucker / legs auf ein saubers Papier / und scheubs in Ofen / der nicht heiß ist / kehrs offt umb / so wirt es desto ehe trucken / hebs auff / und magst kalt oder warm geben. Und man nennet es gebraten Piscoten. |
| Take good white flour, add several eggs, anise, coriander, and a little salt. When the dough is made, work it into a long shape, place it on a board, place it by the fire so that the heat touches it, cover it with a warm tablecloth, and allow it to rise. Then put it into a hot oven and bake it. Remove it, allow the cake to cool, cut off the rinds and cut it into broad slices, about a finger thick. Rub these with fine ground white sugar on both sides, place them on clean paper and put them into a cool oven, turning over frequently so that it dries quickly. Keep it and serve it warm or cold. This is called fried rusks. |
|
8 oz
|
Flour |
|
3
|
Eggs |
|
1 1/4 t
|
Anise |
|
1 1/4 t
|
Coriander |
|
1/4 t
|
Salt |
|
1 1/2 t
|
Active Dry Yeast |
| Sugar |
Add yeast to eggs and allow to proof. Measure flour into bowl and stir in spices. Add eggs to dry ingredients and stir until you can knead. Shape into long, wide strip and allow to rise for an hour. Preheat oven to 350 degrees and bake for 30 min or until knocking produces a hollow sound. Reduce oven heat to 170 degrees. Allow to cool enough to handle and then slice off crust, cover with a towel to prevent drying. Fill a flat dish with a layer of sugar. Slice across the loaf to produce thin pieces. Place slice flat side down into sugar and press, repeat for the other side. Place on an oven proof cooling rack set over a sheet pan. Repeat until all pieces are coated with sugar. Place pans into oven. Dry for 45 minutes then increase temperature to 200 degrees. Dry for an additional 45 minutes or until crisp. Store in an airtight container for up to several months.
