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
Black Olive Tapenade, but these are an enjoyable snack all on their own.
Red Wine Biscotti
3 cups of flour
1/4 cup of sugar
2 teaspoons of baking powder
1/4 teaspoon of sea salt
1 teaspoon of freshly cracked black pepper
4 sun-dried tomatoes, soaked in hot water for 20 minutes and chopped into small pieces
2 tablespoons of sesame seeds
1 1/4 cup of robust red wine
3/4 cup of olive oil
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.
Line a baking sheet with parchment paper. Divide the dough in half and shape into two logs on the lined sheet, roughly 10 inches long and 3 inches wide. Bake in a preheated 350 degree oven for 30 minutes. Remove from the oven, let cool for 5-10 minutes, and cut into 1/2 slices using a long serrated knife.
Reduce the heat to 200 degrees and bake further to achieve your desired crispness.
Yields 2 1/2 dozen savory cookies.
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 Black Olive Tapenade, but these are an enjoyable snack all on their own. 
11 comments:
Nice! I found the addition of sundried tomatoes very interesting! Any particular reason for that choice? The biscottis look great Lisa :)
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.
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
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.
I'm so intrigued by these!! Going to have to try them. They sound so good.
This biscotti recipe is interesting!
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.
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!
They sound great. I'll have to give them a try sometime. I've never made a savory biscotti.
Fantastic entry, love the wine-ish color :-)
Btw, new look of your blog? Nice :-) Very re-freshing...
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?
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