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.
- 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
- Preheat oven to 350F. Stack two baking sheets together and line top sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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