Red Wine Biscotti Recipes

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

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.

BISCOTTI-PLUM PUDDING WITH SPICED RED-WINE SYRUP

Steps:

• Combine the wine, peppercorns, cinnamon sticks, orange zest and 1 1/4 cups of sugar in a medium saucepan and bring to a boil. Lower the heat and simmer until reduced to 1 1/2 cups, about 30 minutes. Strain and set aside.
• Meanwhile, place the plums in a large bowl and toss with 1/4 cup sugar. Let stand for 20 minutes. Place the biscotti in a large plastic bag and pound with a rolling pin until coarsely crushed. Spread them in a 7 1/2-by-11 1/2-inch shallow baking dish.
• Preheat the oven to 350 degrees. Spread the plums with their juice over the biscotti. Drizzle the wine syrup over the plums. Cover with aluminum foil and bake until the plums are soft but not mushy, about 1 to 1 1/2 hours, depending on ripeness. Serve warm or at room temperature.

RED WINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add egg and vanilla extract; beat until combined. Add red wine; beat until fully incorporated. Stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. Scoop into small mounds on a baking sheet.
• Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Let cool on baking sheet for 10 minutes before transferring to a wire rack.