Red Wine Biscotti
As some of you may know, my blog was recently hacked; I had several recipes pre-written, ready for publishing when I discovered that the hacker had completely wiped out my wordpress database, deleting all my posts, recipes and comments. I was devastated . . .
Needless to say, I have learned my lesson: always keep backups of EVERYTHING. I am so guilty of just being lazy and putting off this simple act of backing up data, thinking “Oh, I’ll just do it tomorrow . . . or next week . . . or later . . .” But you say this every week and when you really do need your backups, it’s too late.
Anyway, I know better now. In a way it was a blessing in disguise; it gave me a chance to breathe new life into the blog. I completely reworked the design of the blog and thought about how to better organize its contents. Hopefully you find the new changes welcome too. I hope to post not only more recipes but restaurant reviews and more thoughts on food in general. Because if you know me, I think about food. A LOT.
Ok! Off my soapbox and back to the food. I’ve always been intrigued with cooking with wine, and when I came across this recipe at Lisa’s Kitchen, I knew I had to try it. I don’t know about you, but I prefer my biscotti to be earth-shatteringly crispy and crunchy . . . not so much a fan of the tender version (wouldn’t it just be a gussied-up long, skinny version of a cookie?) I prefer bake my biscotti in my convection oven, making sure all traces of moisture have been zapped away . . . but if you’re in the tender-biscotti camp, by all means, bake them to your desired preference.
These biscotti were delicious, full of umami with a hint of sweetness in the end. Not only that, they’re super easy to make and vegan as well. By the way, this is a recipe that I had written before my site was hacked; it was a bit difficult to remember the exact measurements for the ingredients listed; for those who do give it a try, leave a comment and let me know how your results turn out.
- 1 1/2 cups (180g) whole wheat flour
- 2 tablespoons (22.5g) of sugar
- 1 teaspoon of baking powder
- 1/8 teaspoon of sea salt
- 1/2 teaspoon of freshly cracked black pepper
- 1 tablespoon caraway seeds (I love this stuff)
- 2 sundried tomatoes, cut into small pieces and soaked in hot water for 20 minutes
- 1/2 cup + 2 tablespoons red wine
- 1/4 cup fruity extra-virgin olive oil
Preheat oven to 350 degrees F.
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, sea salt, black pepper and caraway seeds. Whisk the dry ingredients together to make sure they are thoroughly combined.
Drain the sundried tomatoes of their soaking water and add to dry ingredients. Stir in the red wine and olive oil until well combined.
Prepare a baking sheet with parchment paper. Scoop dough onto the baking sheet and roughly form into a log about 10 inches long and 3 inches wide (there’s no need to be perfect here). Place sheet in preheated oven and bake for 30 minutes.
After 30 minutes have elapsed, remove the biscotti log from the oven and let it cool slightly, about 5-10 minutes (or until your hands can handle touching it). Reduce the oven to 200 degrees F (if you have a convection oven, using the convection function is quite useful here in ensuring crispy, crunchy biscotti). Using a long serrated knife, cut the log into 1/2 inch slices (either on the diagonal or straight across, whichever you prefer). Place the slices, cut side up, back on the baking sheet and bake until desired crispness. My batch took about 30 minutes, with a rotating of the sheet and flipping over the slices halfway in between.
I also made a lime-cilantro-roasted peanut version, substituting beer for the wine, roasted peanuts for the caraway seeds, and throwing in a bunch of lime zest and home-dried cilantro. It smelled delicious while it was baking but the end result lacked the zesty punch I was going for. I’ll have to work on this one a bit more, so I’m not going to put up the recipe yet.