Biscotti di Nero d’Avola
The holidays are coming and it is time to think about tiny treats. For an afternoon snack, an accompaniment to an after-dinner glass of wine, or tidbits for surprise drop-in guests, these biscotti are perfect. These little cookies bear a distinct resemblance to Sicily’s famous Biscotti di Regina, but they have a lot more going for them. Not too sweet, they are made with olive oil rather than butter or shortening, and they are perfumed with Nero d’Avola, one of my favorite wines. Cinnamon and white pepper provide added warmth and depth of flavor, while accenting the spice notes of the wine.
I tried making these with various flours – pastry, cake, American all-purpose flour, and with Italy’s tipo 00 (doppio zero – Italy’s finely milled wheat flour), plus various combinations. I preferred the texture of the cookies made entirely with tipo 00 flour; they had a tenderness and lightness that the others lacked. Note that the designation tipo 00 refers to a finely milled flour – not to its protein content, nor necessarily to the strain of wheat used to make the flour. (In the U.S., flour protein contents, along with the types of wheat, are generally classified by the way the flour will be used – pastry, cake, all-purpose, and finally, coming in at the “strongest”, bread flour.) The Italian cook has available a wide array of flours – many strains of wheat, many protein levels and various grinds. It can be somewhat confusing, but most of the tipo 00 flour available for purchase in the U.S. can be used interchangeably with our all-purpose flour. Italian markets and delis sell it, and Amazon has quite a number of different brands. Antimo Caputo, a brand I often use, is available from Olio2go. However, if you have only American all-purpose flour, go ahead and make these biscotti. They’re a delight no matter what you use.
Nero d’Avola wine lends the cookies spice and depth of flavor along with a slightly dark color. This is one of Sicily’s most important wines, and has come into its own over the last few years. The nero d’avola grape (black grape of Avola), from which the wine is made, thrives in the arid climate of Sicily, particularly in the south near the town of Avola, the same area where Sicily’s famous almonds are grown. While the grape’s cultivation was originally confined to the southeast, today it is grown across the region. The wine is widely available in the United States, and in all price ranges. You can certainly spend a lot, and you’ll enjoy it if you do, but know that this is an affordable, delicious wine, no matter the cost, with many bottles available for less than ten dollars.
To hear the proper pronunciation of the wine (and the grape) click to go to Jeremy Parzen’s delightful Italian Grape Name & Appellation Pronunciation Project.
To be honest, you’ll spend more on the olive oil. I suggest you go local and use a Sicilian extra virgin olive oil for these cookies. I used Ravida olive oil, one of my favorites. The light green oil is intensely fruity and has a bit of pepperiness, making it perfect here. The cookies will only be as good as the ingredients you use to make them, and believe me, the oil counts. A lot. Plus, once you make the cookies you will be left with some superior oil. If you have never tried Sicilian olive oil, you are in for a treat. The oils are beautiful to look at, ranging in color from yellow to green, depending on the olives used to make them. They are full of flavor. Ravida extra virgin olive oil is available from Olio2go.
Biscotti di Nero d’Avola
makes 28 biscotti
1 ½ cups tipo 00 flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground white pepper
Pinch of fine sea salt
¼ cup Nero d’Avola wine
¼ cup plus 2 tablespoons Sicilian extra virgin olive oil, such as Ravida
½ cup plus 2 tablespoons vanilla sugar *see Cook’s Note
(if not using vanilla sugar, add ¼ teaspoon vanilla extract)
½ cup sesame seeds
Preheat the oven to 350 degrees F. Position the rack in the center of the oven, Place the sesame seeds on a rimmed cookie sheet and toast until light golden, about 10 minutes, stirring three times to promote even toasting. Be careful you do not burn the seeds. Remove them from the oven, and set aside.
In a medium bowl combine the flour, baking powder, baking soda, cinnamon, white pepper, and sea salt. Set aside. Fit a standing mixer with the whisk attachment and beat the extra virgin olive oil and vanilla sugar together until the sugar has dissolved completely and the mixture thickens, about 5 minutes on high speed. Add vanilla extract, if using.
Remove the whisk attachment and replace it with the flat beater. With the mixer on low speed, add the dry ingredients in three additions, alternating with the wine, beginning and ending with the dry ingredients. Increase to medium speed and beat until the mixture comes together.
Use a tablespoon measure or scoop to form the dough into balls. Press and pinch the dough to elongate and into 1½ inch logs with slightly tapered edges. (Alternately you can form the dough into balls to make round cookies.) Dampen each cookie with water (a spray mister works well for this), and roll in toasted sesame seeds to coat. Place the cookies 1 inch apart on a Silpat-lined baking sheet. Bake on the center rack of a 350 degree F. oven about 22 minutes, until firm to the touch. Transfer the cookies to wire racks to cool completely. Store in an airtight container.
Cook’s Note: Vanilla sugar has become staple in my kitchen. I use it in almost all of my baked goods. The sugar is infused with the subtle perfume of vanilla and lends its exotic flavor to everything from baked goods to beverages. To make it, pour the contents of one container of C&H Baker’s sugar (a finely ground white granulated sugar) into an airtight container. Use a paring knife to split 2 vanilla beans lengthwise. Open the vanilla beans, pressing them flat on the counter, exposing the seeds inside. Place the edge of the knife blade against the top of the open bean, and pressing gently, move it down the length of the bean, scraping the seeds from the interior. Drop the seeds into the sugar. Repeat with the remaining vanilla bean. With your fingertips, rub the seeds into the sugar to disperse them throughout. Add the scraped vanilla beans, and cover for up to 2 weeks. Add more sugar or vanilla as needed. For stronger vanilla flavor, add more vanilla beans and seeds. Vanilla sugar will keep indefinitely. It may clump, just break the clumps prior to measuring.
For another take on Italian wine cookies, check out the Tozzetti at Domenica Cooks.
Note: You can click on any picture for a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Saturday, October 25th 2014 at 11:36 pm |
Inviting photos and beautifully explained recipe! Good to see you back. Hope everything on your plate (besides these wonderful biscotti and a glass of Nero d’Avola) is on its way to being “just” a memory.
Sunday, October 26th 2014 at 6:38 am |
Hi Laura,
It is good to be back. I have gone WAY too long between posts. Enjoy a cookie on me! Alla prossima!
Sunday, October 26th 2014 at 12:09 am |
These sound perfect for me to make for Christmas. Thanks Lyn
Sunday, October 26th 2014 at 6:39 am |
Hi Lyn,
These would be an absolute delight at Christmas – the little bit of spice makes them just the thing to include on a holiday cookie tray. Thanks for stopping by!
Sunday, October 26th 2014 at 12:12 am |
what a wonderful idea for Christmas gift Adri,have a nice weekend, a hug !
Sunday, October 26th 2014 at 6:41 am |
Ciao Chiara,
Thank you! These are so nice for a little snack. One afternoon Bart, our contractor, and I finished off an entire batch! Un bacione a te!
Sunday, October 26th 2014 at 12:13 am |
I have never had a cookie made with wine as an ingredient. I can’t wait to try your biscotti!
Sunday, October 26th 2014 at 6:41 am |
Hi Maureen,
I bet you will enjoy these. They are super easy to do, and they really are tasty. Thank you for stopping by!
Sunday, October 26th 2014 at 12:49 am |
Dear Adri,
What delicious cookies! I really would like to try this recipe because I love Nero D’avola but never had in cookies. Your recipes are always well presented with interesting texts and stanning pictures. Happy cooking, Paola
Sunday, October 26th 2014 at 6:42 am |
Ciao Paola,
I bet you will enjoy these, and they really are lovely with a glass of nice wine. Thank you, as alwats, for the kind words. Un bacione!
Sunday, October 26th 2014 at 4:07 am |
There is nothing thata doesn’t sound fabulous about these little cookies. I’ll have to see if I can get that wine!!!
Sunday, October 26th 2014 at 6:44 am |
CIao Mimi,
Thanks for the kind words. This wine is quite easy to find these days. Many vintners produce it, and the very good news is that one need not spend a fortune to obtain a nice bottle. I bet you will love it. Cheers!
Sunday, October 26th 2014 at 5:22 am |
First of all, I’ve never seen wine in cookies, so I’m loving that. And, I’m one of those who rarely spends a lot of money on Olive oil. We have a local Italian specialty shop that imports and preaches to use quality oil. I’ll have to see if they carry this brand. And I’ll have to ask my husband (the resident sommelier) if we’ve ever had that varietal. So much I’ve learned from this post. Pinning these cookies for our next wine tasting party.
Sunday, October 26th 2014 at 6:47 am |
Hi Lea Ann,
Wine in cookies is something one often sees in Mediterranean countries. Italy’s famous taralli often include it, as do a number of Greek cookies. As to the oil – I hope you can find Ravida or another of Sicily’s wonderful products. Look also for Pianogrillo, Olio Verde, or Centonze, all of which are truly superlative. If you have not yet tried Nero d’Avola, grab a bottle. You will be glad you did. Alla prossima!
Sunday, October 26th 2014 at 5:43 am |
These do sound awfully nice! I’m a real fan of Nero d’Avola—it’s a fantastic value for the money.
Sunday, October 26th 2014 at 6:49 am |
Ciao Frank,
These little biscotti are a real treat. Bart and I love Nero d’Avola. We purchase it very often, and I am with you about the value. It is one of the best deals out there. Thanks for stopping by. Salut!
Sunday, October 26th 2014 at 5:45 am |
As usual, a perfect post: so authoritative, so delicious. Adri, thank you. I have put these on my Thanksgiving menu. And thanks for the link to find 00 flour!
Sunday, October 26th 2014 at 6:52 am |
Ciao Eugenia,
Thank you for the kind remarks. I hope you enjoy these cookies! Olio2go is a terrific resource, and the staff is super helpful, so feel free to give them a call with any questions. I hope all is well with you, and best wishes for great success with your new book, “Kitchen Ecosystem”!
Sunday, October 26th 2014 at 6:04 am |
So cute..and interesting.
Sunday, October 26th 2014 at 6:54 am |
Hi Monique,
I’m glad these caught your eye. They are awfully cute – all lined up like little soldiers on their baking trays. We just loved these little cookies, and we devoured them, batch after batch. Thanks for stopping by!
Sunday, October 26th 2014 at 8:43 am |
Wow- I really have to try these. They sound just like some biscuits called ‘peppernuts’ we eat for Christmas in Denmark, but I wouldn’t be surprised if they were of foreign origin.
Sunday, October 26th 2014 at 9:27 am |
Hi Mette,
These really are tasty, and the cinnamon and pepper go nicely with the nero d’Avola wine. Before we know it, it will be time for Christmas cookies!
Sunday, October 26th 2014 at 8:49 am |
Adri
These are my favorite cookies. My mom makes the Sicilian version. Gobbled them up as a kid and still count on her baking them as an adult. Your post just brought back a lot of memories. Isn’t it nice when food is part of your history.
Sunday, October 26th 2014 at 9:29 am |
Hi Anthony,
OK. So now we need to get your mom’s recipe. I like that this brought back memories. As they say, I bet you can’t eat just one. The thing is – cookies are my downfall, and I know you love them too. I first made these last August, and Bart and I just gobbled them up. I think they will be fab for the winter.
Sunday, October 26th 2014 at 9:40 am |
These are beautiful, Adri! And I love… we love cookies that can be eaten with a glass of wine at the end of a meal. Or before. I have just the wine to make these with. Lovely. And you are right, perfect for the holidays!
Sunday, October 26th 2014 at 9:46 am |
Hi Jamie,
These are tasty indeed, and with just a bit of spice… perfect for a drink in a hotel lobby…..
Sunday, October 26th 2014 at 9:59 am |
Wow! You’ve got me sold on these, the flavors are unlike anything I’ve ever had!
Sunday, October 26th 2014 at 10:16 am |
Hi Sue,
I’m glad you like these. They really are wonderful. Thanks for stopping by!
Sunday, October 26th 2014 at 11:06 am |
Adri, I can’t believe you have an italian food blog! I’m a sucker for italian food!!! These biscotti look amazing and I can’t wait to try them. 🙂
Sunday, October 26th 2014 at 11:30 am |
Hi Olivia,
It was a pleasure to have found your site, and I am so glad you have visited me. Benvenuta! I hope you enjoy what you find here. Alla prossima!
Sunday, October 26th 2014 at 11:53 am |
Ooh, how wonderful these biscotti sound! And they’re so beautiful, too – perfect for a little holiday treat. Lovely recipe, Adri!
Sunday, October 26th 2014 at 1:01 pm |
Hi Amy,
Thank you! We just could not stop gobbling these up. They are so easy to make, and they really are terrific. Just the thing for a little kitchen helper…
Sunday, October 26th 2014 at 12:00 pm |
In addition to without fail a phenomenal recipe, I always, always learn something new and interesting from you. Biscotti made with wine AND olive oil – you’ve nailed the two primary food groups!
Sunday, October 26th 2014 at 1:01 pm |
Ciao Laney,
Yes, a tasty treat that is good for you! What more could a girl ask for? Un bacione a te!
Sunday, October 26th 2014 at 12:24 pm |
Adri, one of my husband’s favorite wines id Nero d’Avola! If I can convince him to let me use some of his wine I’ll make these cookies for him! 😉 I enjoyed the Italian wine pronunciation page very much –that was a good link!
Sunday, October 26th 2014 at 1:02 pm |
Hi Pat,
Oh, work on him to let loose with a bit of his vino. These cookies will be worth his sacrifice. I am glad you liked the wine page. I think it is a terrific idea, and I love listening to the various winemakers. Thanks for stopping by!
Sunday, October 26th 2014 at 12:30 pm |
These biscotti look amazing! Definitely would love to give the recipe a go, they sound delicious.
Sunday, October 26th 2014 at 1:05 pm |
HI Jess,
I am glad you liked this one, and thank you so much for stopping by. These really are a treat, and they showcase yet another terrific way to use olive oil.
Sunday, October 26th 2014 at 12:46 pm |
Adri — I love reading your posts, even though, as you know, I am hopeless in the kitchen. Your photos are lovely and your writing is perfect. I just wish I could taste all these delicious food and drinks you prepare.
Sunday, October 26th 2014 at 1:08 pm |
Ciao Trisha,
Thanks for the kind words. I have no doubt you could make these. They really are simple, and require no special skill whatsoever. And God knows you have access to some pretty spiffy wine and first rate olive oil in Rome. You can do this. I hope all is well, and it seems like those folks at the Vatican are keeping you very busy indeed.
Sunday, October 26th 2014 at 1:10 pm |
Some of my favorite Italian cookies I discovered through you. This will soon go on the list. GREG
Sunday, October 26th 2014 at 2:38 pm |
Hi Greg,
What a lovely compliment. These are great, and I bet Ken could think of some terrific wines that you can use to make them. Cheers!
Sunday, October 26th 2014 at 2:08 pm |
I love sesame cookies because they are so flavorful without being over-the-top sweet. I’ve never baked cookies with 00 flour; have only used it for making pasta and pizza. Will definitely have to try it in my next batch of cookies.
Sunday, October 26th 2014 at 2:41 pm |
Hi Carolyn,
I’m with you about sesame seeds. They really are good, and add a nice touch to so many baked goods. Try the 00 flour with these. It really makes a difference in the texture and lightness of the final product. The cookies are crisper and lighter. I am often surprised at the difference it makes. I hope you enjoy these. Thanks so much for stopping by!
Sunday, October 26th 2014 at 5:06 pm |
Hi Adri, my husband loves that wine, we buy it here in the US at Trader Joes markets. Never seen biscotti in that shape, also like the addition of sesame seed!
Sunday, October 26th 2014 at 7:07 pm |
Hi Cheri,
We buy most of our Nero d’Avola at Trader Joe’s too, and it really is good. I hope you give these a try. They really are tasty. Thank you for stopping by.
Sunday, October 26th 2014 at 6:29 pm |
OMG Adri, my future daughter-in-law is Sicilian and her mom made me cookies made with red wine, and we never heard anything like this before, but this is fascinating! WE have to try your recipe for the holidays. Bravo and thanks for sharing!
Sunday, October 26th 2014 at 7:09 pm |
Hi you two,
I hope you try these. They really are wonderful. You’ll see cookies with wine, both red and white, throughout Italy. Enjoy, and thank you both for stopping by.
Sunday, October 26th 2014 at 6:30 pm |
Adri, my mother used to make cookies much like these, with red wine in the cookie dough. I don’t remember if she used cinnamon and I’m pretty sure she did not use white pepper. But otherwise they were close. She, too, formed them into little ovals (torpedo-like) and rolled them in sesame seeds. They were so good, crispy and crumbly and delicious dunked in milk. I recently posted another similar recipe for cookies made with white wine but I can’t wait to try these. I’m sure I’ll love them. Thanks for sharing the recipe.
Sunday, October 26th 2014 at 7:21 pm |
Ciao Domenica,
Our two recipes are super similar, and I want to try yours. I have recently learned that a variation of this cookie is also made in Greece. The first time I made these I formed them into little balls, and Bart said he’d like the torpedo shape better because then he could dunk them in the wine! Sound familiar?
I have come very late to the olive oil in baked goods party, but I am really enjoying the biscotti, cakes and crostata doughs I have made with olive oil. They are really delicious and have really surprised me. Thanks for stopping by.
Sunday, October 26th 2014 at 7:10 pm |
I am so excited to try this biscotti! This is the year I plan to expand my repertoire of Italian cookies and this recipe will be at the top of my list! Thank you Adri!!
Sunday, October 26th 2014 at 8:38 pm |
Hi Annie,
There are so many wonderful Italian cookies, and I am so glad you enjoy this one. Thanks so much for stopping by my site. Alla prossima!
Sunday, October 26th 2014 at 7:24 pm |
Good to see you back on the blog, Adri. These cookies must be delicious, with those great ingredients. They’re so unusual with the spices, the Nero D’Avola and the sesame seeds.
Sunday, October 26th 2014 at 8:41 pm |
Ciao Linda,
It’s good to be back. I blog so infrequently now. I really ought to get back to a better schedule. These go so nicely with a glass of Nero d’Avola – the spices really bump these up a notch. They are sneaky little things, looking as they do like Biscotti Regina, but these are indeed a twist on the classic. Un abbraccio forte!
Monday, October 27th 2014 at 12:33 am |
These look like biscotti that I used to buy to serve with wine. I love anything with sesame seeds but i’ve never used wine in baking a biscotti. I’m going to give them a try.
Monday, October 27th 2014 at 6:40 am |
Hi Janie,
I bet you will love these! Thanks for stopping by!
Monday, October 27th 2014 at 4:03 am |
Just seeing the abundance of sesame seeds outside of this biscotti makes it so much healthier to me!
Delicious recipe and I would love to try them with some wine 😀
Cheers
Choc Chip Uru
Monday, October 27th 2014 at 6:41 am |
Ciao Choc,
I just love the added bit of crunch and texture that the sesame seeds impart. I bet you will enjoy these. Alla prossima!
Monday, October 27th 2014 at 5:59 am |
We don’t have any Italian grocery stores or delis in our area but I’m going to be on the lookout for these ingredients. BTW, how is the house project coming along…good I hope. 🙂
Monday, October 27th 2014 at 6:44 am |
Hi Karen,
I hope you can find the ingredients, perhaps on a trip to “the big city.” The house is coming along very nicely. The roof is on, so it is protected should we have any rain. Over the next two months the electrical, and all the other “guts” will go in. Then we will close up the walls and begin the process of making it look like a real home. Thanks so much for asking. Alla prossima!
Sunday, November 2nd 2014 at 5:30 am |
Having the roof on is a big step…I’m glad things are progressing nicely.
Sunday, November 2nd 2014 at 3:11 pm |
Hi Karen,
Indeed it is coming along. Now we have to make SO many decisions about everything. Talk about an overwhelm, but to be honest, I feel a bit guilty complaining. I am just overwhelmed. I am looking forward to the finished home! Thanks for stopping in.