Biscotti al Vin Santo ביסקוטי יין לבן

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]
INGREDIENTS:
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.

Ciambelle Dolci -Wine Cookies from Italy עוגיות יין איטלקיות

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I Love these cookies,just ask me why ?.. OK I'll tell you why:1.They are tasty .
2.They are VerY easy to bake .
3.They are Not Too sweet !
4.You use oil - No butter (I use canola oil)
5.They aren't small cookies..
6.You eat them and feel the wine Aroma..7.They're Italian..
8.One cookie can help you when you're hungry..
9.They're good for traveling,keep well for weeks in an air tight box.
10.Ciambelle=doughnut=yummySO... you have here 10 reasons why you should NOT bake them :-)
Here comes the recipe,I use half recipe, and get 28 cookies :[I don't use the Anise seeds]
Ciambelle With Wine
/nonnalinaskitchen 

2 Cups of Sugar
2 Cups of White Wine
1 Cup of Oil (I find olive oil too strong of a flavor)
3 Tablespoons Anise Seeds
6 Teaspoons Baking Powder
8 Cups of All-Purpose Flour
Granulated Sugar
H O W

On a large board or counter top, start by making a large mound using 8 cups of flour, the sugar, anise seeds, and baking powder.
Make a well in the center, and begin to add the wine and the oil, mixing as you go along.
Continue in this manner, adding more flour as needed until all the liquid ingredients have been used. Knead for a few minutes until smooth. The dough should resemble stiff bread dough.
Preheat the oven to 350 degrees, and begin to shape the cookies.
Break off a small piece, and roll it into a 1-1/2 inch thick rope about 7-8 inches long. Join the ends to form a ring shape.
The cookies should be about 3-4 inches across. Dip the tops in the sugar, and place on a baking sheet.
Bake for about 40 minutes or until light golden brown. Cool well before storing. These cookies keep well in a tightly closed container, but I like to freeze half which works out well.

העוגיות נשמרות זמן רב בקופסא אטומה או צנצנת יפה..(לא במקרר ), ועמידות לנסיעה
צורתן מזכירה סופגניה קטנה עם חור.. הכמויות , כאמור, הן מחצית המתכון המקורי

Ciambelle Dolci עוגיות יין איטלקיות

כוס סוכר=200 גרם
כוס יין לבן
חצי כוס שמן קנולה
שלוש כפיות אבקת אפיה
ארבע כוסות קמח

ההכנה
לערבב קמח, סוכר ואבקת אפיה
ליצור גומה במרכז ולהוסיף בבחישה פנימה יין ושמן
ללוש (ידנית או במיקסר) לבצק חלק במשך מספר דקות
יתקבל בצק מוצק -כבצק לחם מוצק/רך
לחמם תנור לחום בינוני 180 מעלות
ליטול פיסות בצק בכמות של כף. לגלגל לגלילים בגודל ברצוי - בערך 12 על 1.5 ס"מ
לסגור לטבעת
לטבול צד עליון בסוכר, ולהניח בתבנית עם הסוכר למעלה
לאפות בתנור החם עד שמזהיב, כ 15-17 דקות
לצנן היטב טרם אחסון