Not long ago, I bought a couple of cheeses (Red Leicester & Welsh Mature Cheddar) from "Jim's British Market", a British supermarket situated in neighboring France (Saint Genis-Pouilly). As it is not a delicacy we can eat on a weekly basis, we wanted to enjoy those yummy cheeses with a good glass of wine and the appropriate accompaniment...
I also had two wonderful jellies - Green Jalapeño Jelly From Texas, USA & Vin Santo Jelly from Italy - that I wanted to serve together with some good semi-hard gourmet cheese, it was the perfect opportunity to bake savory lush crackers. So, knowing that my "The King Arthur Flour Baker's Companion: The All-Purpose Baking Companion" contains many great cracker/biscuit ideas, it was without surprise that I found what I was looking for. As expected, the baked goods I made were very successful and turned out right; KAF's recipes are always a safe bet,
Considering the fact that pepper and Porto go very well with Cheddar-style cheeses, it was self-evident that KAF's sophisticated "Italian Wine Biscuits" ("Biscotti Di Vino" in Italian) would be the perfect pairing. Needless to say that we were delighted by their wonderful taste and pleasant texture.
Those dense and bready "Italian Wine Biscuits" are a bit like a cross between crackers (not as hard and flat, though) and scones (not as soft and fluffy either). They are crisp, semisweet biscuits which have a addictive, yet non overpowering peppery fragrance, subtle flavors of red wine and a delicate touch of salt. Terrific!
~ Italian Wine Biscuits ~
Recipe by The King Arthur Flour.
Yields about 32 biscuits.
2 1/2 Cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 Tsp Coarsely ground black pepper
4 to 6 Tbs (1 3/4 to 2 1/2 ounces) Sugar, to taste
1 Tsp Sea salt
2 Tsp Baking powder
1/2 Cup + 2 Tbs (5 ounces) Good dry red wine, such as Cabernet Sauvignon (non-alcoholic is fine)
1/4 Cup (1 3/4 ounces) Vegetable oil
1. In a medium-sized mixing bowl, combine the flour, pepper, sugar, salt and baking powder.
2. In a separate bowl, whisk together the wine and vegetable oil.
3. Add the liquid ingredients to the dry ingredients and mix well till the mixture is smooth, about 1 minute (see remarks).
4. Place the dough in plastic wrap and refrigerate it for at least 1 hour, or overnight.
5. Break off a piece of dough about the size of a walnut (about 3/4 oun ce), and roll it into a ball. Poke a hole in the middle of the ball to make a small "bagel-shaped" biscuit.
6. Place it on a lightly greased or parchment-lined baking sheet. Repeat with the remaining dough.
7. Bake the biscuits in a preheated 180° C (350° F) oven for 35 to 40 minutes, or until they're golden brown (they'll actually look kind of purple; that's OK).
8. Remove them from the oven, and cool completely on a wire rack.
The greater amount of sugar will make a biscuit which is just about as sweet as a cookie; the lesser amount will yield a more "savory-type" biscuit.
I added a little more wine to the mixture which turned out to be a bit too dry.
You can also just roll the pastry (1.3cm/0.5 inch) and cut out rounds or squares.
Store those biscuits (at room temperature) in airtight containers for 3-4 days.
Serve with cheese (perfect with Cheddar, Fontina or Pecorino), jalapeño jelly and with wine, grape juice spritzer, lemon-scented club soda or sangria.
~ Biscuits Italiens Au Vin Rouge ~
Recette par The King Arthur Flour.
Pour 32 biscuits.
320g Farine blanche
2 CC Poivre noir, moulu grossièrement
4 à 6 Tbs (60 à 90g) de Sucre, selon goût
1 CC de Sel de mer
2 CC de Poudre à lever
150g/ml Vin rouge sec de qualité (Cabernet Sauvignon/sans alcool convient aussi)
53g d'Huile végétale
1. Dans un bol moyen, mélanger ensemble la farine, le poivre, le sucre, le sel et la poudre à lever.
2. Dans un autre bol, battre ensemble le vin avec l'huile.
3. Ajouter le mélange liquide au mélange sec et mélanger vigoureusement pendant 1 minute afin d'obtenir une pâte souple (voir remarques).
4. Emballer la pâte dans un film plastique et mettre au frigo pendant 1 heure ou toute une nuit.
5. Abaisser la pâte (1.3cm épaisseur) et découper des ronds (7cm) avec un emporte-pièce. Vous pouvez aussi découper des biscuits en forme de "bagel".
6. Mettre les biscuits sur la plaque de cuisson recouverte de papier sulfurisé.
7. Cuire les biscuits à 180° C (350° F) dans un four préchauffé pendant 35 to 40 minutes, ou jusqu'à ce que les biscuits soient joliment "dorés".
8. Retirer du four et faire refroidir sur une grille.
Si vous utilisez 90g de sucre, alors vos biscuits seront aussi sucrés que des cookies. Si vous ajoutez très peu de sucre vos biscuits seront plus salés (tels des crackers). a vous de choisir la quantité de sucre désirée.
J'ai dû rajouter un peu de vin car la pâte était un peu sèche.
Ces biscuits se conservent très bien 3 à 4 jours dans une boîte hermétiquement fermée.
Idées de présentation:
Ces biscuits sont délicieux avec du fromage (parfaits avec du Cheddar, de la Fontina ou du Pecorino) et de la gelée de piment jalapeño ou servis à l'apéritif avec du vin, de la sangria ou des cocktails.
I love the shape of these perfect little wine biscuits! Have a wonderful weekend Rosa! xoReplyDelete
you have NO idea how much i love wine biscuits/crackers! thanks so much for this recipe! cant wait to try it!ReplyDelete
Oh wow! Can't wait to taste that!ReplyDelete
Et le fromage leicester... miam!!!
Faut que je fasse ça ce we! Obligatoire!
Merci X 50!
I see you on numerous comments on many of the same blogs I read...We are in the same circle of friends but keep missing each other.ReplyDelete
Problem resolved. Look forward to following your interesting and well-written blog here.
Have a great weekend.
Heard it and seen it for the first time but looks great and am sure would have tasted awesome tooReplyDelete
my favorite your countrys cheese and jam :) This is a great addition for biscuit :)i want it allllll :))))) I love to say I had cheese and jam ??:)ReplyDelete
This is very new to me, it looks very tempting Rosa!ReplyDelete
Never heard of these awesome biscuits before, I really love their shape.ReplyDelete
As always, well done, great work ♥
Italian wine biscuits looks really yumm with cheese and jam
These look wonderful! They look to be crunchy and full of flavor ... the perfect pairing with wine and cheese.ReplyDelete
This looks delicious and I think your blog is really beautiful! Just added you to my google reader, I can't wait to see more of your posts. :)ReplyDelete
I like sweet biscuit...they look so fresh and delicious. Love the ring shape.ReplyDelete
miam miamm tes petites mignardises salées me donnent très envie! =)ReplyDelete
Une jolie recette à noter!
Sinon j'ai une petite surprise pour toi sur mon blog, j'espère qu'elle te plaira ...
Bisous & Bonne journée
I like how tall those biscuits are!ReplyDelete
I've always wanted to try King Arthur's flour, I've heard it really makes a difference in all types of recipes!
Thanks for sharing Rosa! Have a great weekend!
C'est la 1° fois que je vois ça des biscuits au vin! Ça me semble bien bon!!!ReplyDelete
Biscuits, cheese and wine...I'd have to say you didn't need anything else.ReplyDelete
Bizarre I've never tried wine- biscuits sound delicious and quite addictive but this isn’t a problem :) excellent recipe bookmarked for later.ReplyDelete
Have a great weekend!
I'm so curious how this biscuit tastes. I love scones and based on your description so I'm so I will fall in love with this biscuit.ReplyDelete
I've never seen these wine biscuits - or the vin santo jelly - but I want them both!ReplyDelete
I've never seen these, but a friend raves about these. Sound easy enough to make, thanks, I might just use your recipe and surprise her one of these days!ReplyDelete
Love the wine biscuits. Something totally new to me. But it looks soo inviting. Gotta try it sometime. Thanks for sharingReplyDelete
complimenti sempre pieno di soprese deliziose chez toi...:)ReplyDelete
Ur biscuits look gorgeous Rosa. Surely u guys had a great time gorging over these with coffee!ReplyDelete
Je fais un gâteau au vin blanc alors, là, je suis tentée d'essayer.ReplyDelete
Visiblement, la description de la texture du biscuit n'était pas aisée. Ils ont l'air delicieux, la forme est très jolie aussi.ReplyDelete
Figure toi qu'on a fait une provision de fromages en Angleterre, et qu'ils sont déjà terminés, ils n'ont pas résisté une semaine.
Bon weekend Rosa.
Wow, those look unbearably scrumptious. Have a wonderful weekend. :) PetraReplyDelete
Gorgoeus biscuits Rosa. Almost anything Italian gets my vote and it's nice to see we have the same taste in cheese too :-) Now you've made me long to return to the UK for a tasting with wine. Have a great weekend!ReplyDelete
wine is awesome. biscuits are awesome. and by their powers combined - it's like awesome, squared! love it :)ReplyDelete
j'ai beau ne pas consommer d'alcool, en voyant tes photos j'ai leau à la bouche!ReplyDelete
je connaissais une version au vin blanc, au rouge c'est une découverteReplyDelete
1 cup sugar
1 cup olive oil
1 cup wine red or white not sparkling
and flour as make a handle dough.
I've nevere heard about this savoury version, very very interesting I'm going to use it in next apero :)
Tout celà est vraiment très intéressant.ReplyDelete
La recette est très originale, c'est le cas de le dire. Quant à la gelée de jalapenos, je ne savais pas que celà existait.
Bien à toi
These look perfect and full of flavor!!ReplyDelete
what a nice evening you had,ReplyDelete
I love your biscuits, never tried this kind before, now you gave me something to consider very soon.
thanks for sharing my friend
They look terrific! I love the name. ;-)ReplyDelete
Very flavorful biscuits!ReplyDelete
Où trouves-tu cette gelée vino santo et quelle goût a-t-elle ?ReplyDelete
I've never seen these puffy delights...shall I bring a dessert wine for these?ReplyDelete
pepper jelly is hands-down one of my favorite things on this earth. i think it'd be just perfect with your biscuits!ReplyDelete
I recently started making biscuits and with twists sometimes. This sounds wonderful with wine.. and even better with the Texan Jalapeno jelly!ReplyDelete
Beautiful biscuit! hmmm... pepper jelly!!ReplyDelete
Ich beneide dich um das "mind green jalapeno jelly". das ist sicher ein genuss!ReplyDelete
I khow there's wine or liquer chocolate but never wine biscuit so I find this very interesting :)ReplyDelete
LA CUISINE DES 3 SOEURS:ReplyDelete
Elle vient d'Italie. Peut-être la trouveras-tu dans une épicerie italienne. Elle à un goût très fruité. Le Vin Santo est un vin liquoureux... Bises.
That is so clever Rosa! :DReplyDelete
Ces biscuits doivent être effectivement parfaits avec du fromage. Je vais devoir attendre pour déguster du Cheddar.ReplyDelete
salut rosa je connaissais les gateaux au vin blanc mais pas au rouge !! ça doit être top ! PierreReplyDelete
I've never thought to add wine to any kind of biscuit. I'd heard of it but always thought it might result in a dense crumb. Wow,you proved me wrong! They look light, fluffy and beautiful!ReplyDelete
These sound fantastic! I grew up with Wine cookies, which seem slightly similar to these but the addition of pepper just put me over the top!ReplyDelete
The savory wine biscuits sound wonderful and love all those delicacies you paired them with.ReplyDelete
a lovely combo, your biscuits looks so delicious! and that jalapeño jelly stole my heart, i have to have it!ReplyDelete
These sound interesting. They are kind of like our scones.ReplyDelete
I've seen these types of biscuits selling in stores for a pretty penny. Nice to know I can save some bucks by making a most fantastic version on my own at home. ;)ReplyDelete
I haven't had Italian Wine Biscuits in too long of a time. My grandmother use to make them on special occasions. Time to celebrate, I'd say!!! Thanks for sharing, Rosa. I love the addition of ground black pepper!ReplyDelete
P.S. Thanks for the lead on the Jalapeno Jelly:)
Ces biscuits salés au vin sont magnifiques! J'ai envie de les faire aussi et quelle bonne idée pour profiter de bons fromages!ReplyDelete
Love the shape. The recipe looks great and the photos are beautiful!ReplyDelete
beautiful wine biscuits, so goregous and with peepr jelly from texas..even betterReplyDelete
These biscuits look delicious!ReplyDelete
These are just gorgeous - I've never tried making wine biscuits before, this is something to put on my list for sure! And oh that jalapeño jelly sounds awesome....ReplyDelete
Parfaitement réussis! et j'aime bien l'atmopshère autour ;-) Bon début de semaineReplyDelete
Beautiful wine biscuits -- perfectly shaped! Lovely idea. The jalapeno jelly sounds wonderful.ReplyDelete
I have been know to buy wine crackers but I never thought to make them myself. Yours look perfectly delicious!ReplyDelete
Oh Rosa, never had wine biscuit...they look delicious...so fluffy and tasty...great pictures as always :-)ReplyDelete
Puffed so beautifully, such a skill!ReplyDelete
Sawadee from Bangkok,
i love how beautifully they rose!ReplyDelete
Ça y est je les ai faits ces super biscuits! Un franc succès! Merci!ReplyDelete
Wine in biscuits? I've never heard of this! Looks and sounds really interesting.ReplyDelete
Beautiful!!! ive never had wine in biscuits before, this is totally new to me but something I am going to have to try!!! yum!ReplyDelete
Your title is already eye catching, would not have thought that it's possible to use wine in biscuits!ReplyDelete
Hello Rosa...this buscuit recipe sound very promising. Hubby is in the cheese business, hence a cheese fiesta at least once a week;DReplyDelete
I make amazing Porto drenched figs which I keep always on hand to give us the sweet savoury balance to our meal. I'll be soon posting this recipe on my blog.
Now...I do have a particular question...speaking of Porto: you do mention it in your article, but not in the recipe. Did I misunderstand something?
BTW...this was my first visit...certainly not the last;o)
Thanks for sharing and flavourful wishes, Claudia
Hello again Rosa...thanks for passing by and for your lovely comment. And of course for clarifying me on the Porto issue;o) I kinda felt that it was what you meant...however...I just wanted to be certain before filing it in my TO TRY recipes.ReplyDelete
BTW...I really appreciate your nature scenic photos. I am most happy in that environment. My kitchen comes a very tight second! Soon, hopefully I'll be sharing some more of my photos too.
Ta for now and flavourful wishes,
Looks delicious!... Une recette vénitienne?... BravoReplyDelete
Oh, these are great! And as wife and mother of two cheese fanatics (French both) these would be perfect chez moi! Just great, Rosa!ReplyDelete
These wine biscuits sound so good and I love the paring with the various jellies. I cannot wait to try.ReplyDelete
Sounds like a fantastic mix of flavors! I have to try these wine biscuits.ReplyDelete
I have never had wine biscuits. These look wonderful! Can I eat my screen? :)ReplyDelete