The add-on to Spittoon - Recipes, Photographs and Travel
Biscotti Di Vini Cannella, sounds so much more sophisticated than simply cinnamon flavoured wine biscuits! This recipe hails from the Barberani Winery down Orvieto-way (via a post on Wine Trail Traveler site). Not being a huge fan of the original recipes aniseed as the main flavouring, I substituted cinnamon, which just happens to be one of my favourites. If I had thought about it I should have reserved some of the dough, prior to adding the spice, and mix in a pack or two of the new Beyond Dark chocolate; next time…
From the instructions these biscotti are supposed to be shapped like donuts. Perhaps it was the flour I used (Type 00) or I need not have added so much oil but the mixture was far too soft to shape. Looks aside they taste superb and should accompany many a decent dessert wine, Italian or otherwise (say the Chapel Down Nectar Late Harevst), superbly.
Inspired by a aniseed flavoured biscotti recipe, these Italian biscuits marry perfectly with a lightly sweet dessert wine.
Ingredients
- 400 g flour type 00
- 180 g brown sugar
- 1 cup vegetable oil
- 1 1/2 cup white wine
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- a pinch of salt
- 1 teaspoon cinnamon
- sugar to dust
Instructions
- Oven to 180C
- Mix the flour with the sugar.
- Add oil and wine and incorporate gently with a fork.
- When the mixture begins to be blended mix with your hands (the dough should be soft but strong, add more wine if necessary).
- Add baking powder vanilla, salt and mix well.
- Place spoonfuls on a baking sheet and sprinkle with sugar.
- Bake in preheated oven or 15-20 minutes.
- Cool before eating
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Hmmmm I have never baked with wine! These sound so very intriguing and delicious and not quite complicated to make. Now to find the 00 flour (am really not very good w/ these terms). Other than the flavor, does the wine have any other purpose? like to make it flaky? I have used soda water to make a butterless crust. Wondering if that is what it is.
need to go easy in adding the liquid as these were supposed to be doughnut shapped (pipping bag needed perhaps?). I cooked then so crunchy on the outside and soft in the middle, simple but tasty. I think wine was used because the recipe comes from a winery, rather than simply for flavour.
Hmmm, I have tray envy now…! Love the way the light catches the base of the bottle in the second pic
Thanks Jeane. The tray was a cheap piece of tat I brought from Ebay; does the job well though. Of course the light at the base of the bottle was totally intentional…