Wine And Cheese Biscotti Recipes

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SAVORY BISCOTTI



Savory Biscotti image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups all-purpose flour
3 tablespoons herbes de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
3 tablespoons sugar
2 eggs, beaten, at room temperature

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
  • In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
  • Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

WINE AND CHEESE BISCOTTI



WINE AND CHEESE BISCOTTI image

Categories     Bread     Appetizer     Bake

Yield 3 dozen

Number Of Ingredients 12

½ C olive oil
3 large eggs
1 t salt
1 T sugar
1 T pepper
2 T minced fresh parsley
1 t garlic powder
½ C red wine
2 C grated Parmesan cheese
2 t baking powder
¼ t baking soda
2 ½ C flour

Steps:

  • Preheat the oven to 350° Line a baking sheet with parchment paper or silicone baking sheets. In a large bowl, blend oil, eggs, salt, sugar, pepper, parsley and garlic powder. Blend in wine, cheese, baking powder, baking soda, and then the flour. Dough should be stiff, add a bit more flour if necessary. Drizzle a bit of olive oil on the baking sheet and dust with more cheese. Divide the dough in half and shape into two logs, each about 5" wide and the length of the baking sheet, allowing plenty of space in between. Pat into a flat log shape. Bake about 45 minutes, until set and golden. Cool for about 30 minutes, then carefully slice with a serrated knife into 1/2" slices. Reduce the oven temp to 300° and return the biscotti to the oven to dry. Bake 20-30 minutes, turning when necessary, to be sure that the cookie is crisp and dry. Makes about 3 dozen. These are terrific accompaniment to soup or salad, and also great with a smooth cheese, such as brie.

SAVORY CHEDDAR BISCOTTI



Savory Cheddar Biscotti image

An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield About 16 biscotti

Number Of Ingredients 6

2 eggs
1 cup grated Cheddar cheese
1 cup plus 2 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne, or to taste

Steps:

  • Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don't want to overwork the gluten in the flour.
  • Turn the dough out onto a lightly floured surface and gently knead it until it holds together - it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
  • Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams

BISCOTTI DI VINO - RED WINE BISCUITS



Biscotti Di Vino - Red Wine Biscuits image

These little biscuits are an interesting twist on baking powder biscuits. They are great served with a cream cheese spread and black caviar. This recipe is from the August 1989 issue of Gourmet Magazine.

Provided by Chef Regina V. Smith

Categories     Breads

Time 35m

Yield 20-24 biscuits

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon sea salt
1 1/2 teaspoons fresh ground black pepper (use a very coarse grind of pepper)
1 1/2 teaspoons double-acting baking powder
1/2 cup dry red wine
1/2 cup vegetable oil

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.

Nutrition Facts : Calories 123.5, Fat 5.6, SaturatedFat 0.7, Sodium 153.5, Carbohydrate 15.6, Fiber 0.5, Sugar 3.4, Protein 1.6

WINE COOKIES (ORIGINAL ITALIAN)



Wine Cookies (Original Italian) image

This Italian Wine Cookie recipe was handed down through many generations. Thay are a crisp, not-too-sweet, EASY TO MAKE cookie that are great with coffee or tea.

Provided by M. A.

Categories     World Cuisine Recipes     European     Italian

Yield 36

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1 cup dry red wine
½ cup vegetable oil
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
  • Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 11 g, Fat 3.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 3 g

RED WINE BISCOTTI



Red Wine Biscotti image

Make and share this Red Wine Biscotti recipe from Food.com.

Provided by MARIA MAC

Categories     Dessert

Time 42m

Yield 48 cookies

Number Of Ingredients 9

2 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon black pepper
1 1/4 cups red wine
3/4 cup olive oil
1 egg white, beaten
1 tablespoon sesame seeds

Steps:

  • Mix together sugar, flour, baking powder, salt and pepper in a large bowl. Add red wine and olive oil. Mix until smooth.
  • Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg and sprinkle with seseame seeds.
  • Bake in preheated oven at 350F for 30 minutes. Let cool for 10 minutes. Slice each log into 1/2 inch slices with a serrated knife.
  • Turn off the oven, and place slices back on baking sheet. Let them crisp up in the oven as it cools.

Nutrition Facts : Calories 68.4, Fat 3.5, SaturatedFat 0.5, Sodium 19, Carbohydrate 7.3, Fiber 0.2, Sugar 2.1, Protein 0.8

PARMESAN BLACK-PEPPER BISCOTTI



Parmesan Black-Pepper Biscotti image

Categories     Cheese     Egg     Bake     Christmas     Cocktail Party     Parmesan     Gourmet

Yield Makes 5 to 6 dozen biscotti

Number Of Ingredients 10

1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
Special Equipment
an electric coffee/spice grinder

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Pulse peppercorns in grinder until coarsely ground.
  • Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
  • Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
  • Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
  • Reduce oven temperature to 300°F.
  • Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

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