Red Wine Biscotti

"Found this recipe on line. I love biscotti. Putting it here for safekeeping."
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Ready In:
48 cookies




  • 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.

Questions & Replies

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  1. this recipe is missing about two cups of flour. Very thin batter and not much taste. very disappointed as I wasted 1 and 1/2 cups of good wine!
  2. 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.
  3. 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.


<p>I am from Andover, Ma. We have a place in Maine where we spend most of the summer. I have a wonderful&nbsp;husband in my life that I thank God for everyday. I love to cook and bake. It relaxes me. And I love it when I see the smiles on peoples faces when they love what I have cooked. Thanks to all of you and your recipes this happens alot!</p>
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