Tra Vigne Unscotti Courtesy of Michael Chiarello
Indulge in the rustic charm of *Tra Vigne Unscotti*, a delightful treat inspired by Michael Chiarello's renowned Italian-American cuisine. Combining the buttery richness of a cookie with the nutty crunch of toasted almonds and the tart sweetness of dried cranberries, this recipe offers a unique twist on traditional biscotti. Unlike their twice-baked counterparts, these "unscotti" are softer, making them perfect for enjoying alongside a cup of coffee, tea, or dessert wine. Infused with pure vanilla and optionally accented with semi-sweet chocolate chips, they are easy to prepare in under an hour and bring a touch of elegance to any gathering. Whether served as a snack or after-dinner indulgence, these golden, rustic cookies will transport your taste buds straight to Napa Valley. Perfect for fans of creative Italian baking, this versatile recipe is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Whole almonds, toasted and coarsely chopped
- 0.5 cup Dried cranberries (or raisins)
- 0.5 cup Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the toasted almonds, dried cranberries (or raisins), and chocolate chips if using.
Turn the dough out onto a floured surface and divide it in half. Shape each portion into a log approximately 12 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, leaving enough space between them for spreading.
Bake for 20-25 minutes, or until the logs are lightly golden and firm to the touch.
Remove the tray from the oven and let the logs cool for 10 minutes. Slice them diagonally into 1-inch thick pieces for a rustic, biscotti-like appearance.
Serve the unscotti warm or at room temperature with coffee, tea, or your favorite dessert wine.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 590.2 g | 215% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 310.7 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 505 mg | 39% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1640 mg | 35% | |
*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.
