A rather different, but tasty nonetheless biscotti recipe with whole wheat spelt, and chocolate-flavoured red wine. Caraway seeds and black pepper have added a flirtatious spicy twist that compliments a glass of powerful Châteauneuf-du-Pape perfectly.
Recipe adapted from Too Much Food
- 360 g Whole wheat spelt
- 1/2 tbsp Baking powder
- 40 g Caster sugar
- 1/8 tsp Salt
- 3/4 tsp Freshly cracked black pepper
- 1 tbsp Caraway seeds
- 300 ml Chocolate flavoured red wine
- 1/2 Egg white, lightly beaten
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper. Mix together whole wheat spelt flour, baking powder, sugar, salt, black pepper and caraway seeds in a large bowl.
- Pour in red wine and olive oil. Mix until smooth. Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg white.
- Bake in the preheated oven for 30 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 93C/200F. Slice each log into 1/2-inch-wide slices with a serrated knife.
- Arrange slices, cut side down, on same baking sheet. Bake for about 30 minutes. Turn biscotti over halfway in between. Transfer to rack and cool.