Prep 12 mins
Cook 30 mins
Found this recipe on line. I love biscotti. Putting it here for safekeeping.
- 591.47 ml flour
- 118.29 ml sugar
- 7.39 ml baking powder
- 0.59 ml salt
- 4.92 ml black pepper
- 295.73 ml red wine
- 177.44 ml olive oil
- 1 egg white, beaten
- 14.79 ml sesame seeds
- 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.
I've made lots of biscotti but nothing like this. The dough was practically liquid so no way to shape it into a log. Waste of time and money.
After some required modifications, I would rate this a five as evidence by my having eaten half of them in one day! The is alot of liquid for the flour so I had to add 1 1/4 cups more flour to give it some shape. I shaped it into two logs and baked it for 20 minutes (being in Colorado I have to do this) but added on an additional 6 minutes when it started to brown lightly on the sides. Next time I will bake it for 30 minutes because the olive oil keeps it very, very moist. To compensate, I baked the slices for 7-10 minutes each side at 350. They still didn't look "right" but I again think it was because oil was used instead of butter. I will also decrease the pepper to 3/4 teaspoons due to the lingering aftertaste. I had been looking for such a recipe and LOVE this one. It is definitively worth it.