Red Wine and Sun-Dried Tomato Biscotti

Red Wine Biscotti

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


Red Wine BiscottiRed Wine and Sun-Dried Tomato Biscotti
Recipe by
Cuisine: Italian
Published on April 20, 2009

Robust savory red wine and sun-dried tomato biscotti — great for dipping in olive tapenades or creamy cheese dips

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Ingredients:
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 4 sun-dried tomatoes, soaked in hot water for 20 minutes and chopped
  • 2 tablespoons sesame seeds
  • 1 1/4 cup robust red wine
  • 3/4 cup olive oil
Instructions:
  • Preheat an oven to 350° and line a baking sheet with parchment paper.

  • In a large bowl, combine the flour, sugar, baking powder, salt and black pepper. Stir in the sun-dried tomato bits and sesame seeds. Now pour in the red wine and olive oil and stir until well combined.

  • Divide the dough in half and shape into two logs on the lined sheet, roughly 10 inches long and 3 inches wide. Bake for 30 minutes. Remove from the oven, let cool for 5 to 10 minutes, and cut the logs into 1/2-inch thick slices using a long serrated knife.

  • Reduce the heat to 200° and bake further to achieve your desired crispness.

Makes 2 1/2 dozen biscotti cookies
Red Wine Biscotti

11 comments:

A_and_N said...

Nice! I found the addition of sundried tomatoes very interesting! Any particular reason for that choice? The biscottis look great Lisa :)

Lisa said...

Well, I'm a big fan of sun-dried tomatoes and I thought they would go well with the wine flavour. I was right and they added nice bits of texture too. I just finished the last one, along with the tapenade. I will be making both again soon.

Johanna said...

these look amazing - hope to try sometime - I am not a fan of sweet biscotti but I love the idea of it for serving with savoury dips

Lisa said...

Johanna, if you want a more savory biscotti, certainly the sugar could be reduced further. The flavour of the biscuit is also very much dependent on the wine used. I'm going to experiment with different wines and quantities of sugar. On the whole, I was pretty satisfied with the recipe and it was the ideal accompaniment to the olive tapenade.

eatme_delicious said...

I'm so intrigued by these!! Going to have to try them. They sound so good.

Madhumathi said...

This biscotti recipe is interesting!

Ian Scott said...

These would go very well in my home winery! :)

What variety red wine did you use, Lisa? I'm thinking a Syrah or Grenache might be good.

Lisa said...

Hi Ian;

I believe I used a merlot or an amarone. If you like olives, I can't recommend the olive tapenade that I served with these highly enough!

The Food Hunter said...

They sound great. I'll have to give them a try sometime. I've never made a savory biscotti.

zlamushka said...

Fantastic entry, love the wine-ish color :-)

Btw, new look of your blog? Nice :-) Very re-freshing...

Mrs Erg├╝l said...

I will be trying this very soon! I have some red wine to use up!! While I will love to try them with some sesame seeds, I wonder what else could be used. I have fennel, cumin, and cardamom pods as well as black and white sesame seeds. What do you think?