Wine and Cheese BiscottiPosted: February 9, 2009
I have been wanting to try to make biscotti for awhile now and when I came across this recipe, I knew it was time. First, the dough smelled AMAZING and while baking my mouth was watering. Once fully baked and cooled, I couldn’t resist trying them right away. These were great. Deep garlic and cheese flavor with a hint of red wine. These would be great as an appetizer, side to a good creamy soup or stew. I would also top these with great quality cheeses..brie, deep mozzarella, or a sharp cheddar.
I might even add a bit of cayenne or red pepper next time too for a nice kick!
I found this recipe on Epicurious.com
½ C olive oil
3 large eggs
1 t salt
1 T sugar
1 T pepper
2 T minced fresh parsley
1 t garlic powder
½ C red wine
2 C grated Parmesan cheese
2 t baking powder
¼ t baking soda
2 ½ C flour
Preheat the oven to 350°
Line a baking sheet with parchment paper or silicone baking sheets.
In a large bowl, blend oil, eggs, salt, sugar, pepper, parsley and garlic powder. Blend in wine, cheese, baking powder, baking soda, and then the flour. Dough should be stiff, add a bit more flour if necessary.
Drizzle a bit of olive oil on the baking sheet and dust with more cheese.
Divide the dough in half and shape into two logs, each about 5” wide and the length of the baking sheet, allowing plenty of space in between. Pat into a flat log shape.
Bake about 45 minutes, until set and golden. Cool for about 30 minutes, then carefully slice with a serrated knife into 1/2” slices.
Reduce the oven temp to 300° and return the biscotti to the oven to dry. Bake 20-30 minutes, turning when necessary, to be sure that the cookie is crisp and dry. Makes about 3 dozen.