BISCOTTI WITH SWEET WHITE WINE
Second baking..."bake until lightly browned and firm on the outside 35 to 45 minutes.."
BISCOTTI WITH SWEET WHITE WINE - Biscotti al Vin Santo ביסקוטי יין לבן
[Past Recipes 1998 - 2005 list]
1/2 cup/90 g/3 oz whole blanched almonds
2 1/2 cups/300 g/10 oz flour, more if needed
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup/150 g/5oz sugar
Grated zest of 1 lemon
1/2 cup/125 g/4 oz butter, cut in pieces
Few drops almond extract
3/4 cup/175 ml/6 fl oz sweet white wine
H O W :
To brown the almonds: Heat the oven to 350ÅF/175ÅC.
Spread the nuts on a baking sheet and toast them in the oven, stirring occasionally, until lightly browned, 12 to 15 minutes. Let them cool.
Sift the flour with the baking powder and salt into a bowl and stir in the sugar and lemon zest.
Cut in the butter with 2 knives, then work it with your fingers to fine crumbs. Make a well in the center and add the wine and almond extract. Stir with a wooden spoon, gradually drawing in the flour to make a smooth soft dough. If it seems dry, add a little more wine.
Turn the dough onto a lightly floured board and work in the browned almonds. Shape the dough into a log about 1 inch/2.5 cm thick, 4 inches/10 cm across and 12 inches/30 cm long.
Wrap it in plastic wrap, then flatten it slightly. Chill until firm, at least 2 hours and longer if you wish. The dough can also be frozen.
For the first baking:
Heat the oven to 350ÅF/175ÅC. Unwrap the log, set it on a baking sheet lined with parchment paper and bake until lightly browned and firm on the outside 35 to 45 minutes. A skewer inserted in the center should come out clean.
Let it cool and lower the oven temperature to 325ÅF/160ÅC.
When cool, cut the log with a serrated knife into 1/2-inch/1.25-cm slices – they will be quite soft, almost cake-like in the center.
Space the biscotti out on the oven shelf rack so they can dry. Rebake them until they are dry and lightly browned on the cut surfaces, 20 to 25 minutes.
Let them cool on a rack and store them in an airtight container.