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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.

Biscotti Di Vini Cannella


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Biscotti Di Vini Cannella

Inspired by a aniseed flavoured biscotti recipe, these Italian biscuits marry perfectly with a lightly sweet dessert wine.


  • 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


  1. Oven to 180C
  2. Mix the flour with the sugar.
  3. Add oil and wine and incorporate gently with a fork.
  4. When the mixture begins to be blended mix with your hands (the dough should be soft but strong, add more wine if necessary).
  5. Add baking powder vanilla, salt and mix well.
  6. Place spoonfuls on a baking sheet and sprinkle with sugar.
  7. Bake in preheated oven or 15-20 minutes.
  8. Cool before eating
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  1. Soma says:

    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.

  2. Andrew says:

    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.

  3. Hmmm, I have tray envy now…! Love the way the light catches the base of the bottle in the second pic

  4. Andrew says:

    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… ;-)

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