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BISCOTTI VINO

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The traditional Italian cookie grows up with our Cabernet Sauvignon Flour and Oil, herbs and lemon peel. Try dunking it in a cold glass of white wine for a refreshing change of pace. These cookies are twice-baked and take a little time, but they’re absolutely worth it.

Ingredient list

Ingredients for Servings



1,25cupApres Vin Cabernet Sauvignon Flour
2cupAll-purpose flour
1TbspBaking powder
0,50tspSalt
1,50ozApres Vin Cabernet Sauvignon Oil
1cupSugar
3eggsEggs (large)
3TbspThyme
1TbspRed pepper flakes
2TbspLemon peel (medium sized lemon)

Preparation

  1. Preheat the oven to 375°F. Line a baking sheet with waxed paper or parchment and set aside.
  2. In a large mixing bowl, sift together the Cabernet Sauvignon Flour, the all-purpose flour, baking powder and salt. Set aside.
  3. In a separate mixing bowl, beat the eggs and whisk in the Cabernet Sauvignon Oil, the sugar, the thyme, red pepper flakes and lemon peel.
  4. Sprinkle the flour mixture over the egg mixture and gently combine until just blended.
  5. Divide mixture in half and gently shape each piece into 12” logs of equal thickness.
  6. Place both loaves on a baking sheet and gently flatten their tops with your palms.
  7. Bake 25 minutes in the preheated oven, remove from the oven and cool until they can be handled.
  8. Cut the cooled loaves into ½” thick slices. Return the cookie slices to the baking sheet and bake another 10 minutes per side.
  9. Cool cookies completely on a cooling rack. They can be stored in an airtight container for up to 2 weeks.

 

PREPARATION TIME: 2 hours

SERVINGS: 36 cookies

Recipe detail

  •  
  • Country Region
    0
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    12
  • Alternative amount
  • Preparation time
    2 hours
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Normal

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