Red Wine and Sun-Dried Tomato Biscotti

Over the Easter weekend, I tried some red wine biscotti and wanted to recreate the taste experience at home. I used very little sugar, but the addition of wine actually results in a savory yet strangely sweet biscuit even though I used a dry red wine. Maybe it was the sun-dried tomatoes that I added! I prepared the biscotti to serve with some homemade Kalamata olive tapenade, but these are an enjoyable snack all on their own.

Red Wine and Sun-Dried Tomato Biscotti

Recipe by Lisa Turner Cuisine: Italian Published on April 20, 2009 Robust savory red wine and sun-dried tomato biscotti — great for dipping in olive tapenades or creamy cheese dips Print this recipe Ingredients: 3 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon sea salt 1 teaspoon fresh cracked black pepper 4 sun-dried tomatoes, soaked in hot water for 20 minutes and chopped 2 tablespoons sesame seeds 1 1/4 cup robust red wine 3/4 cup olive oil Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, salt and black pepper. Stir in the sun-dried tomato bits and sesame seeds. Now pour in the red wine and olive oil and stir until well combined. Divide the dough in half and shape into two logs on the lined sheet, roughly 10 inches long and 3 inches wide. Bake for 30 minutes. Remove from the oven, let cool for 5 to 10 minutes, and cut the logs into 1/2-inch thick slices using a long serrated knife. Reduce the heat to 200° and bake further to achieve your desired crispness. Makes 2 1/2 dozen biscotti cookies