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Recipe For Ka'k (biscotti)

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe for Ka'k (Biscotti). Take a mudd, by Abu Hafs's measure, of fine white wheat flour or of good semolina, and mix it with half a ratl of oil. It is good for traveling, and does not crumble, and he who wishes may eat it immediately. Put a ratl of oil or more for the mentioned mudd, and in that manner the baked taste is like that of walnut marzipan (jauzinaq) and so forth.


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