RED WINE BISCOTTI
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
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
MARSALA WINE BISCOTTI
These are yummy, The biscotti has a sweet, slightly nutty flavor of Marsala wine, which is an ideal dessert wine. Great with a cup of coffee or a glass of your favorite wine. Try these biscotti as a great summertime companion to a plate of fresh fruit. The recipe come from one of my favorite cookie cookbooks.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 36 Biscotti
Number Of Ingredients 8
Steps:
- In a small bowl, soak currants in the marsala wine for 1 to 2 hours; Drain currants and set aside (marsala wine)soaking liquid.
- Preheat oven to 375 degrees; line cookie sheet with parchment paper.
- With an electric mixer, cream the butter and sugar; Add eggs and 3 tablespoons of reserved marsala wine, mix until well blended.
- On low speed, gradually add flour, baking powder,and salt; stir in currants.
- Turn dough onto a lightly floured surface; This will be a soft dough.
- Divide dough into 3 equal pieces; roll each piece into a loaf about 12 inches long.
- Place on parchment-lined cookie sheets,spacing about 3 inches apart.
- Using a pastry brush, brush the tops with marsala wine and sprinkle with sugar: I kept the left over marsala wine to use for making another batch of cookies or could be used in another recipe.
- Bake 20 to 25 minutes, or until golden,mine only took about 18 minutes.
- Remove cookie sheet from oven, using 2 metal spatulas, remove the loaves from cookie sheet onto a wire rack, cool.
- NOTE: I find it eaiser to just cool the loaves on cookie sheet and then slice loaves, turn the slices on there sides; return to oven and brown; I use this method when making all biscotti.
- Place cooled loaves on cutting board, using a sharp knife, slice loaves diagonally into 1/2-inch-wide slices; I use a chinese chefs knife.
- Return slices to cookie sheet, in a single layer; bake 15 minutes, or until lightly browned; mine took less time.
- Cool toasted biscotti on a wire rack, store in airtight container.
Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.9, Cholesterol 15.1, Sodium 46.4, Carbohydrate 17.5, Fiber 0.5, Sugar 9.9, Protein 1.4
BISCOTTI-PLUM PUDDING WITH SPICED RED-WINE SYRUP
Provided by Molly O'Neill
Categories dessert, side dish
Time 2h15m
Yield Six servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 121 milligrams, Sugar 71 grams
BISCOTTI DI VINO - RED WINE BISCUITS
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
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
CLASSIC BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 8
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.
EASY BISCOTTI
Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends at Christmas
Provided by Liberty Mendez
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
- In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
- Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 127 calories, Fat 5 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
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