Chianti Parmesan Biscotti

Chianti Parmesan Biscotti. It’s something savoury after all the sugar consumed this holiday season.

They are cheesy, peppery, crunchy and go so well with a glass of wine.

Try them with soup in lieu of the usual Saltine crackers.

Chianti Parmesan Biscotti

Chianti Parmesan Biscotti


  • 1/2 c. olive oil
  • 3 large eggs
  • 1-1/4 tsp. salt
  • 1 tbs. sugar
  • 4 tsp. freshly cracked black pepper
  • 2 tbs. finely minced fresh parsley
  • 1 tsp. garlic powder
  • 1/2 c. red wine, such as Chianti
  • 2 c. freshly grated parmesan cheese
  • 2 tsp. baking powder
  • 1/4 tsp.baking soda
  • 2-1/2 c. all purpose flour


  1. Preheat oven to 350F. Stack two baking sheets together and line top sheet with parchment paper.
  2. In a mixer bowl, blend oil, eggs, salt, sugar, pepper, parley and garlic powder. Blend in wine, cheese, baking powder, baking soda and flour to make a stiff dough. Drizzle some oil on the top baking sheet and dust on more parmesan cheese.
  3. Spread dough into a log about 10 inches long and 4-5 inches wide and pat down to square off the dough neatly on prepared baking sheets.
  4. Bake until set, about 35-45 minutes. Cool slightly on baking sheets. Wrap and refrigerate log one hour. Using a long serrated knife, slice log into 1/4 inch thick slices.
  5. Preheat oven to 300F. Return biscotti to baking sheets and bake a second time to crisp, about 20 minutes, turning once at midway point to ensure even baking.
  6. Taste one biscotti after it cools. If it is crisp, biscotti are done. Otherwise, bake a little longer, 5-10 minutes. Let cool completely on baking sheets.

Source:  A Passion for Baking

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