Preheat oven to 350°. Mix all dry ingredients. Mix all wet ingredients into a separate bowl and stir well. Mix together the dry and wet ingredients and stir well until a dough forms. If the dough is dry or crumbly, add water, apple cider, or yogurt to provide additional moisture (about like a cookie dough). Let dough rest for five minutes, then form into two or three flat “logs” about 10-12” long and two inches wide – don’t worry too much if the dough is a little sticky.
Arrange at least 3 inches apart on a baking sheet lined with parchment paper. Bake for 20-25 minutes until pale golden. Let them cool on baking sheet or cooling rack.
Reduce oven to 300°. When cool enough to handle, cut logs on the diagonal into 1⁄2 inch slices and bake on the same cooking sheet for additional 10 minutes until golden brown. For a crunchier biscotti, bake for an additional 5-10 minutes.
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