Over the Easter weekend, I tried some red wine biscotti and wanted to recreate the taste experience at home. I used very little sugar, but the addition of wine actually results in a savory, yet strangely sweet biscuit even though I used a dry red wine. I prepared the biscotti to serve with some homemade Kalamata olive tapenade, but these are an enjoyable snack all on their own.
|Red Wine Biscotti|
|Recipe by Lisa Turner|
Published on April 20, 2009
Savory red wine and sun-dried tomato biscotti
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