Biscotti Di Vino Recipes

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

BISCOTTI DI VINO - RED WINE BISCUITS

Steps:

• Preheat oven to 350°F
• In a food processor blend together the flour, sugar, salt, black pepper and the baking powder, add the wine and the oil and blend the mixture until it just forms a dough.
• Divide the dough into 24 pieces, roll each piece into a 3 inch-long log, and press the ends of each log together to form a ring.
• Arrange the rings of dough 1 1/2 inches apart on ungreased baking sheets and bake them in batches in the middle of the preheated oven for 20 to 25 minutes or until the bottoms of the biscuits are turning golden.
• Transfer the biscuits to a rack and let them cool for 5 minutes.

ITALIAN BISCOTTI DI NOCI

Steps:

• Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
• Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
• Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
• Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
• Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
• Fill the dough with the prepared filling until about 3/4 full.
• Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
• Dust with icing sugar once cooled.

BISCOTTI DI PRATO

Steps:

• Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
• Sift flour, sugar, one pinch of salt, baking soda and baking powder together three times. Place in a large mixing bowl and make a well in the center.
• Beat three eggs and vanilla together and pour into the middle of the dry ingredients. Using a rubber spatula, begin to work the flour mixture into the eggs, drawing the dry ingredients from the outside to the center. The mixture will be crumbly at first, but gradually will form a soft dough. When the dough cleans the sides of the bowl, allow it to rest a minute or two. It will soften further.
• Transfer dough to a lightly floured surface and flatten to form a rectangle about six by 10 inches. Scatter almonds over the dough and roll the dough up over the almonds. Flatten the dough slightly, then cut into three equal portions. Roll each portion under the palms of your hands to form a cylinder 12 inches long. Place the three cylinders on the baking sheet.
• Beat the remaining egg with a pinch of salt and brush the egg wash over each cylinder. Bake about 20 minutes, until golden and firm to the touch.
• Place cylinders on a cutting board and slice through them at a 45-degree angle at one-half inch intervals. Remove the parchment paper from the baking sheet. Place the slices standing up on the baking sheet and return them to the oven for another 15 minutes to dry. Allow to cool, then store airtight.