SC - back to Biscotti

[Decker, Terry D.]

That looks like biscotti to me.  

I have some of the recipes from The Good Huswifes Jewell, but I don't have
this one.

Beating the dough for two hours should break down the gluten and provide
some aeration for the dough, but I have no idea how much it will lighten the
final product.  I think making this recipe will wait until I have a mixer
capable of working dough.

Bear 


>         The recipe is from "the good huswife's jewell" (1596) and is 
> for a biscuit that, in my dear lady's opinion, resembles biscotti.  My 
> apologies for any spelling mistakes that I may have inadvertantly 
> added. 
> 
> Jan van Seist
> a resident of the Shire of Adamastor,
>  the southernnmost shire of the Kingdom of Drachenwald.  
> 
> To make fine bisket bread.
>        Take a pound of fine flower, and a pound of sugar, and mingle 
> it together, a quarter of a pound of Annis-seedes, foure eggs, two or 
> three spoonfulls of rosewater put all these into an earthen panne.  
> And, with a slyce of wood beat it the space of two houres, then fill 
> your moulds half full, your moulds be of tinne, and then lette it 
> into your oven, being so whot as it were for cheat bread and let it 
> stande one houre and an halfe:  you must annoint your moulds with 
> butter before you put in your stuffe, and when you will occupie of 
> it, slice it thinne and dry it in the oven, your oven beeing no 
> whotter than you may abide your hand in the bottome.
> 
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