Biscotti di Vino
I love these crunchy, sweet and peppery biscuits. At the David Wood Food Shop in Toronto we used to sell these in their elegant tins from the DiCamillo Bakery in Buffalo, New York, but they are easily made at a fraction of the cost. They are great on their own, or with cheese - especially a creamy Gorgonzola. I like to use a combination of black and white sesame seeds for a speckled effect.
2 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp. baking powder
1 tsp. sea salt
1 tsp. freshly ground black pepper
1/2 cup dry red wine
1/2 cup extra virgin olive oil
1 egg white, beaten until foamy
4 tbsp. lightly toasted, unhulled sesame seeds
1. Preheat the oven to 350F (175C).
2. Stir together the flour, sugar, baking powder, salt and pepper in a large bowl. Add the wine and oil and stir with a wooden spoon just until smooth. The dough will be very stiff and a little oily.
3. Divide the dough into 4 pieces. Shape each piece into a 10-inch (25 cm) log. The logs will be lumpy looking. Flatten the logs slightly. Brush with egg white and sprinkle with 2 tbsp. (30 ml) of the sesame seeds.
4. Line 2 baking sheets with parchment paper and sprinkle the remaining sesame seeds evenly over the parchment.
5. Cut the logs into 1-inch (2.5 cm), slightly diagonal slices. Place the slices 1 inch (2.5 cm) apart on the baking sheets. Bake for 30-35 minutes or until lightly browned. Transfer to wire racks to cool.
Store in a tightly covered container. These will keep well for 2-3 weeks.
Makes about 40 pieces.