I’m interrupting my healthy recovery diet to refill my biscotti jar. I don’t necessarily call these unhealthy though as I use ½ whole wheat flour and olive oil, but there is some sugar. Red wine, of course, but I’m viewing that as an antioxidant plus!
Just as the photo shows is how I present these biscotti. They are more on the savory side than sweet, therefore I have also served them as an appetizer with wine and cheese or a with a cheese course ending. The glass of wine in the center is for dipping the biscotti, soaking in even more wine flavor!
A ripe, full-bodied wine should be used as the flavor of the wine is dominant. I like to use Amarone, a rich Italian dry red wine with very little acid. Serving these biscotti is always fun and uniquely new to many people. I’m always thrilled when I’m told they are one of their favorites as it is definitely a favorite of mine!
Red Wine Biscotti
Adapted from a recipe clipping found many years ago in a newspaper
1 ½ cups all-purpose flour
1 cup whole wheat flour
½ cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon course ground black pepper
½ cup dry red wine; I use Amarone
½ cup olive oil
1 large egg white beaten until foamy
2 tablespoons sesame seeds
Preheat oven to 350 degrees. Combine flours, sugar, baking powder salt and pepper in a food processor and process until blended. With the motor running, pour the wine then the oil through the feed tube and process until mixture forms a ball. Dough should be fairly firm. On a lightly floured surface, divide dough into 2 pieces and shape each piece into a log about 10 inches long. Flatten logs slightly. Brush with egg white and sprinkle on sesame seeds. Bake 35 minutes. Remove from oven and reduce oven temperature to 325 degrees. Allow logs to cool for 10 minutes and then diagonally cut into ½ inch slices and return back to the baking pan. Bake for 20 minutes until golden brown. Remove to racks and allow to cool. Store covered.