Biscotti di Vino

Author Notes

This traditional family-style recipe is common in many regions of Italy with variations per area. This simple, almost biscuit-like biscotti is perfect to serve with fruits and cheeses while enjoying wine or after dinner with espresso and cordials —cucina di mammina

Prep time 10 minutes
Cook time 45 minutes
Makes approx. 24 biscotti

Ingredients

1 cup red wine (full-bodied) Chianti
1 cup vegetable or olive oil
4 1/2 cups flour (unbleached)
3/4 cup sugar
2 teaspoons salt
2 tablespoons baking powder

Directions

Place all the dry ingredients in a large bowl; blend together. Create a center well in the flour mixture and pour in the red wine and oil. Using a fork or mixing spoon, slowly start to blend the dry and wet ingredients until all are combined and the mixture begins to come together as a dough.
The dough will be a bit sticky and oily; but easily able to roll and form. Roll small amounts of dough into a rope and form into a circle; pinch the ends together to complete the shape.
Set oven to 350° F. Once all the biscotti are formed and ready; place them evenly spaced (about three rows) on an ungreased cookie sheet.
Bake for 20 minutes at this temperature and then reduce the oven to 300° F and bake for about 15 to 20 more minutes until they are light golden brown. Remove from the oven and let cool. Store the wine biscotti in a sealed container; they keep very well in a cool, dry place or you can freeze them and thaw for later use.