Do you ever find yourself with one cup of left over white wine? No?!? I’m the only one? Well just pretend you do, and you decide to cook with it. My recipe for Blanc Biscotti is easy and fun. Not to mention everyone will go crazy for how tasty these little bites.
I came up with this recipe in 2015 for a local food festival. If you’d like to see more recipes, you can visit the sloCooking archive site.
Blanc Biscotti
1 c gold raisins
1 c Pinot Blanc wine
1/4 lb dairy free margarine
1 1/4 c sugar
2 eggs (at room temperature)
2 1/2 c flour
1 1/2 tsp baking powder
- Soak raisins in wine for 1-2 hours
- Pull butter & eggs from fridge, bring them to room temperature
- Drain raisins & set aside soaking wine
- Pre-heat oven to 375’F
- Cream margarine & sugar
- Add eggs, 3 tbsp reserved wine, mix until blended
- On low speed, slowly mix in flour, baking powder & salt
- Stir in raisins
- Lightly flour work surface
- Turn out dough, it will be very soft
- Divide dough into 3 equal pieces, form into loaves
- Transfer loaves onto parchment lined baking sheet, about 3 inches apart
- Brush tops with reserve wine & sprinkle with sugar
- Discard reserve wine
- Bake 20-25 minutes or until tops are golden brown
- Remove from oven, gently remove from baking sheet & cool on wire rack
- Slice loaves into biscotti shape pieces, place back on cookie sheet, cut side up
- Bake 15-20 minutes or until golden brown
- Store in an airtight container
Yield approximately 36 cookies
Blanc Biscotti
My recipe for Blanc Biscotti is easy and fun. Not to mention everyone will go crazy for how tasty these little bites are. I came up with this recipe in 2015 for a local food festival.
Ingredients
- 1 c gold raisins
- 1 c Pinot Blanc wine
- 1/4 lb dairy free margarine
- 1 1/4 c sugar
- 2 eggs at room temperature
- 2 1/2 c flour
- 1 1/2 tsp baking powder
Instructions
- Soak raisins in wine for 1-2 hours
- Pull butter & eggs from fridge, bring them to room temperature
- Drain raisins & set aside soaking wine
- Pre-heat oven to 375'F
- Cream margarine & sugar
- Add eggs, 3 tbsp reserved wine, mix until blended
- On low speed, slowly mix in flour, baking powder & salt
- Stir in raisins
- Lightly flour work surface
- Turn out dough, it will be very soft
- Divide dough into 3 equal pieces, form into loaves
- Transfer loaves onto parchment lined baking sheet, about 3 inches apart
- Brush tops with reserve wine & sprinkle with sugar
- Discard reserve wine
- Bake 20-25 minutes or until tops are golden brown
- Remove from oven, gently remove from baking sheet & cool on wire rack
- Slice loaves into biscotti shape pieces, place back on cookie sheet, cut side up
- Bake 15-20 minutes or until golden brown
- Store in an airtight container