Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A cocktail snack worthy of Spirit Week.
One day I decided that my workplace would be greatly enhanced by “spirit week,” the sort that used to animate my high school days, during which everyone would come to school in pajamas, or wearing cheerleading uniforms.
Of course, I did not wear a cheerleading uniform; in fact I sat in the park across from school pulling on a Merit and showing dark disdain for my classmates during this period. But now as an adult, I felt the need to reclaim this tradition, by torturing my colleagues, who gamely, if somewhat grumpily agreed to wear crazy hats and the like for a quiet week of August.
Their favorite day of all, of course, was cocktails and snacks day, for which I offered Biscotti di Vino among the treats. Make no mistake, this recipe will confuse some people. They will reach in expecting some mildly sweet cookie, and will be rewarded instead with a mouth of wine.
This is a weird but really great savory snack that pairs well with every sort of cocktail but especially vino, of course, and could not be more of a cinch to make. I used a fairly nice Pinot and my best olive oil, which may have been slightly fruitier than we all needed. Next time I might try vegetable oil and let the wine do the talking. I got way way more biscotti than 24 -- almost double really -- but that may be because I made them on the small side.
Makes around 24 biscotti
1 cup red wine (full-bodied)
1 cup vegetable or olive oil
4 1/2 cups flour
3/4 cups organic granulated sugar (unbleached)
2 teaspoons salt
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now