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.
Monday, October 27th 2014 at 9:04 am |
Nero d’Avola is one of my favorite red wine! Oh, these biscotti are to die for, can’t wait to try! Have a great week my dear, a big hug
Monday, October 27th 2014 at 9:23 am |
Ciao Chiara,
I hope you enjoy them. And I think I prefer the slightly elongated shape – you can dip them in the wine. Un bacione a te!
Monday, October 27th 2014 at 10:06 am |
What perfect little cookies! They looks beautiful and I bet taste even better!
Monday, October 27th 2014 at 10:08 am |
Hi Pam,
These are really delicious. Cookies like this – made with wine – are a classic Italian treat. They are made in many shapes – little balls, rings and an oblong, sort of football shape. I hope you give them a try. Thanks for stopping by!
Monday, October 27th 2014 at 6:09 pm |
Such gorgeous little nibbles! I love that they’re made with olive oil, wine and coated in sesame seeds. The taste must be extraordinary!
Monday, October 27th 2014 at 8:10 pm |
Hi Liz,
They are tasty indeed! I hope you try them. And thanks for stopping by!
Monday, October 27th 2014 at 6:18 pm |
These are truly some special little treats, and they sound perfect for me! I’ve been baking with olive oil more than ever and adore that bright, peppery flavor it tends to add. I absolutely must try your recipe next. Thank you for sharing. 🙂
Monday, October 27th 2014 at 8:11 pm |
Hi Hannah,
I just love to bake with olive oil. It really is a revelation. And try Domenica’s version too. There is a link at the bottom of my post. Alla prossima!
Tuesday, October 28th 2014 at 6:33 am |
Damn delicious biscuits!!!
just perfect for brunch snacking…
Tuesday, October 28th 2014 at 10:45 am |
Ciao Dedy,
I am glad you like these. They are indeed great for snacking. Thansk for stopping by!
Tuesday, October 28th 2014 at 8:54 am |
These look amazing, Adri! I have some “00” flour that is actually milled here in Arizona. I wan to try the cookies with that and also with some “00” flour from Italy. That will be a fun test! I will also have to check out the Ravida olive oil. It’s new to me!
Tuesday, October 28th 2014 at 10:47 am |
Hi David,
The 00 flour really is nice to use for these biscotti, It lends a crisp character that is lacking with regular all-purpose flour. I did not know that it is made in Arizona. I would love to purchase some. You will love the Ravida oil. It, like so many Sicilian oils, is really superb. Thanks for stopping by!
Thursday, November 20th 2014 at 6:46 am |
Adri, next time I am at the market, I will see if they ship the 00 flour and will let you know. I can send you some! A presto, David
Thursday, November 20th 2014 at 7:10 am |
Thank you!
Tuesday, October 28th 2014 at 1:16 pm |
I love that these are covered with crunchy sesame seeds. It takes them to a whole other level! They look amazing!
Tuesday, October 28th 2014 at 3:17 pm |
Hi Jess,
Yes indeed, the sesame seeds are tasty! Thanks for stopping by and for your comment.
Wednesday, October 29th 2014 at 12:34 am |
Oh! These biscotti look so scrumptious! I’m dying to taste them. I love Italian cuisine, biscuits and all treats they produce. I’m pretty sure that your recipe is also great! I’m adding it to my to-do list!
Wednesday, October 29th 2014 at 6:40 am |
Ciao Marcela,
I hope you enjoy these biscotti. Alla prossima!
Wednesday, October 29th 2014 at 12:34 pm |
These sound like delightful little treats, Adri, and so full of flavor and tenderness. I have had a hard time locating the tipo 00 flour and had never thought to buy it on Amazon. Great tip!
Wednesday, October 29th 2014 at 6:00 pm |
HI Susan,
These really are tasty. And you’ll have no trouble getting the tipo 00 on Amazon. Antimo Caputo is a great one, but I absolutely adore 5 Stagione brand. Happy hunting and buon appetito!
Friday, October 31st 2014 at 3:54 pm |
These are so adorable! I’d love to serve these with coffee.
Sunday, November 2nd 2014 at 3:09 pm |
Ciao Kelly,
These really are terrific. I hope you give them a try. Alla prossima!
Sunday, November 2nd 2014 at 3:42 pm |
What an interesting post, Adri. Your little biscotti look delicious with all those wonderful ingredients. I visited Sicily years ago and have fond memories of my brief time there. I’m intrigued by your comments about tipo 00 flour and would love to try it.
Sunday, November 2nd 2014 at 7:15 pm |
Hi Cathy,
Sicily is the crossroads of the world – so many influences and so many foods. I hope you give these cookies a go. As for the flour, it really is a treat. It is extremely finely milled, and you will feel the difference the moment it falls through your fingers. Try it with pasta. I bet you will enjoy working with it. Thanks for stopping by. Alla prossima!
Sunday, November 2nd 2014 at 10:39 pm |
I am going to add these to my list of things to bake in December when I am on leave. They really sound tasty, and I love the background information on all the ingredients 🙂
Monday, November 3rd 2014 at 6:36 am |
Hi Tandy,
I hope you enjoy them. Baking with olive oil really is surprisingly great. Somehow in America, everything has to be made with butter, but once you get outside that box, a whole world opens up. I hope you have a wonderful leave!
Tuesday, November 4th 2014 at 11:07 am |
These are lovely! I know I would not be able to stop eating them. I’ll save this for the holidays!
Tuesday, November 4th 2014 at 6:00 pm |
Hi Tricia,
These would be terrific for the holidays. Enjoy them with a bit of spiced wine. Cheers!
Sunday, November 9th 2014 at 11:19 am |
Hi Adri, this cookies remind me of my friend Paulette’s Biscotti Regina, which she learned from her Sicilian mother–although yours are more complex with the addition of white pepper and red wine! I know that these must taste so very good.
Sunday, November 9th 2014 at 4:33 pm |
Hi Nancy,
You are so right. They are quite similar. I just love these sesame seed biscotti. Thanks for stopping by!
Tuesday, November 11th 2014 at 9:34 am |
I have so many things to say, I don’t even know where to begin! First, anything sesame strikes an emotional chord as I grew up on Italian semolina bread and sesame cookies from the Mona Lisa bakery in Brooklyn (my dad’s neck of the woods). I loved the subtle sweetness of those cookies so I know I would appreciate your recipe. Oh, and the cinnamon and white pepper? DIVINE. As for the olive oil, love Ravida. I used to work in olive oil sales (I think I mentioned this previously) and we would literally wait at the door for the new shipment to arrive. A beautiful olive oil indeed. Adri, this post is wonderful and you’ve got me thinking about the holidays. This recipe would be a lovely addition! PS- I’ve just started my vanilla sugar too!
Tuesday, November 11th 2014 at 3:55 pm |
Hi Emilie,
Thank you so much for the very thoughtful message. I just love sesame cookies – they really are wonderful. I could not resist adding the white pepper, and it turned out to be such a nice complement to the Nero d’Avola. It’s the time of year for cinnamon, other spices and vanilla sugar. In fact, I have started using vanilla sugar for almost everything. Just opening the container is a joy. I hope you have a wonderful holiday season! Alla prossima!
Tuesday, November 18th 2014 at 9:21 pm |
Just came across your sweet little cookie. Loved your thoughts on flour and olive oil. I’ve been lookin for a really green fruity oo and this sounds like it might fill the bill. thanks!
Wednesday, November 19th 2014 at 7:53 am |
Hi Abbe,
Try the Ravida oil. I bet you will love it. Another wonderful one is Pianogrillo. Thanks for stopping by!