Chocolate Biscotti

This particular chocolate biscotti was developed by the winery for the Iowa Wine Trail’s open house weekend earlier this month. Wallace Winery even suggests forgoing coffee or tea, and go straight to dipping the biscotti in port for a super holiday treat.
December 01, 2008

Instructions

Preheat oven to 350 degrees.

Melt butter and chocolate together on a low heat or in a double boiler. Let cool.

Beat eggs and sugar together until light, forming ribbons when the beater is removed.

Add vanilla and chocolate to eggs.

Mix in 2 cups of flour and remaining ingredients. (If dough is too moist or sticky to form into logs, add additional 1/2 cup of flour.).

Divide mixture in half. Form each into 3 and 1/2-inch diameter and 9-inch long log.

Brush top with beaten egg white. Bake 25 minutes at 350º.

Cool on a wire rack, transfer to cutting board and slice 1/2″ thick. Bake on side at 275º for 20 minutes, turning and baking for an additional 20 minutes.

About this recipe

The Story

While chocolate is certainly not local to Iowa, it pairs perfectly with locally made River City Port from West Branch’s Wallace Winery. Wallace Winery opened its doors in November, 2005 with the oak barrel aged River City Port on the shelves. Since then, it’s really become a signature bottle for the winery. But this is not just any Port. “I like to describe it as fresh, with undertones of cherry.” Says Melody Wallace, one of the co-owners of Wallace Winery. “And it’s not as sweet or syrupy as other ports”. In other words, Wallace Winery’s port is a local surprise – a local surprise that pairs perfectly with chocolate.


Recipe courtesy of Wallace Winery
5305 Herbert Hoover Hwy NE
West Branch, IA 52358
319.643.3000
WallaceWine.com

Ingredients

  • 4 ounces semisweet or dark chocolate chips
  • 1/2 cup butter
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 to 2 and 1/2 cups flour
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg white
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