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 and Sun-Dried Tomato Biscotti|
|Recipe by Lisa Turner|
Published on April 20, 2009
Robust savory red wine and sun-dried tomato biscotti — great for dipping in olive tapenades or creamy cheese dips