On a Mission

I am a woman on a mission. Wine Salt. Red Wine Cake and now… Biscotti with Wine!!! I am on a quest for all things wine.  You all know the old saying – ” I cook with wine – sometimes I even add it to the food.” Well I am the embodiment of that philosophy in my daily cooking. Now I see that I can push the envelope and do even more with wine.

I saw this recipe from Passaggio Wines for The Passaggio Passionistas Biscotti  and noticed right away that it included reduced Chardonnay as one of it’s elements. Notice how I noticed that. I am huge fan of biscotti. I am a huge fan of wine.  I venture into the Bronx to Arthur Ave. and buy pounds of biscotti to dunk in my morning coffee and evening wine. And now I found the startling and wonderful combination of wine and cookie incorporated.

I tried to buy the Passaggio Unoaked Chardonnay. I went to my favorite wine store haunts. I searched online. I could not find a bottle on Long Island. I had to make my first improvisation to the recipe. Sorry my friends at Passaggio. I will however be ordering their wine directly from them for future tasting. http://www.passaggiowines.com/

I did the next best thing and used a bottle of one of my personal favorites- Comtesse de Marion Chardonnay. This wine is vinified in stainless steel. Crisp and clean with great minerality. Apple and pear on the nose. Priced at under $10.00. It is a great wine. My sister from Virginia loves it. I always buy a few bottles when she comes up for a visit.

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Ingredients as follows:

1/2 cup roasted unsalted almonds

1/4 sugar

1/3 cup butter

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 teaspoons lemon zest

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon nutmeg

1/4 teaspoon salt

3 tablespoons reduced unoaked Chardonnay

Preheat the oven to 325 degrees.

Reduce about 1 cup of unoaked Chardonnay and set aside to cool.

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I enjoyed a little tasting of my own paired with potato chips- my favorite tasting of all- while the wine was reducing.

In a mixing bowl cream butter and sugar until fluffy. Beat in eggs, vanilla, almond extract and lemon zest.

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Add the reduced Chardonnay.

In another bowl mix together the flour, baking powder, nutmeg and salt. Add this mixture to your creamed mixture until blended.

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Now the recipe called for 1/2 cup of whole almonds chopped into halves or thirds. I did this but couldn’t resist adding 1/2 cup of  chopped dried blueberries as well. Blueberries, roasted almonds and lemon seemed to be a heavenly combination.

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Fold this into your mixture.

Divide the dough in half and place on a greased and floured baking sheet. Using floured hands, shape the dough into logs about 1/2 inch thick. 1 1/2 inches wide and 12 inches long.

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Place the pan on the middle rack of the oven and bake for about 20-25 minutes or until golden brown.

Let cool on a rack for 5 minutes.

Hey – wait a minute- this is the mandelbread my grandmother made. You say biscotti. I say mandelbread. This is the exact same way you bake mandelbread. You shape the logs. You bake it and then you slice the logs and bake again; turning them once while in the oven for the second time so that both sides toast. Yes. Wow. Moment of silence. And a moment of inspiration. I will dust the slices with a mixture of sugar and cinnamon just like my grandmother did.

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So – slice the logs, using a serrated knife,  into pieces that are approximately 1/2 inch thick.

Lay them flat on the baking pan and place back in the oven for about 10 minutes, turning them once. Remove from oven and cool on a rack.

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Lemony and crisp, with just a hint of the reduced wine, these biscotti were a perfect choice for dessert or an anytime treat. Enjoy them with some of the leftover wine (did I just say that?)  or a cup of coffee.

George stole a few while they were cooling and for the man of few words he was pretty damn poetic about these cookies. ” These are delicious. You should make these every day! “

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About wineonmymind

Hi- My name is Faith Brickel. I hope you will take the journey with me as I explore things wine and food related. Let's celebrate life together!!
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3 Responses to On a Mission

  1. wow…they look great – I hope you enjoyed them…thank you for trying these…I am very humbled.

    Cheers

    Cindy

  2. wineonmymind says:

    Thanks Cindy and my apologies for improvising on your wonderful recipe. And equally sorry I couldn’t get my hands on your wine in time for this post. But I WILL be drinking some soon. Cheers!

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