Red Wine Biscotti
Delightfully crisp and subtly boozy, Red Wine Biscotti is a sophisticated twist on the classic Italian cookie, perfect for pairing with coffee, tea, or even a glass of your favorite vintage. Infused with the fruity depth of dry red wine, fragrant orange zest, and a hint of vanilla, these twice-baked treats boast a unique flavor profile that’s elevated by nutty sliced almonds and the optional licorice-like warmth of anise seeds. Made with olive oil for a light yet rich texture, this easy recipe transforms simple pantry staples into irresistibly crunchy cookies. Whether dusted with powdered sugar for an elegant finish or served plain, these biscotti are an indulgent, long-lasting snack that’s as perfect for entertaining as it is for quiet moments.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 320 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters red wine (dry or semi-dry)
- 120 milliliters olive oil
- 1 teaspoons vanilla extract
- 1 tablespoon orange zest
- 80 grams sliced almonds
- 1 teaspoon anise seeds (optional)
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the red wine, olive oil, vanilla extract, and orange zest until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring to form a soft, slightly sticky dough.
Fold in the sliced almonds and optional anise seeds to evenly distribute them in the dough.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake the logs in the preheated oven for 25 minutes, or until they are firm to the touch and lightly golden. Remove them from the oven and allow them to cool for 10 minutes.
Using a sharp serrated knife, carefully slice the logs diagonally into 1.5 cm (1/2 inch) thick biscotti pieces.
Place the biscotti cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-12 minutes, then flip them over and bake for another 10-12 minutes, or until they are crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack. Once cooled, dust them lightly with powdered sugar if desired.
Store the biscotti in an airtight container at room temperature for up to two weeks. Pair with coffee, tea, or even a glass of red wine for a delicious treat.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 436.8 g | 159% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 170.2 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
