Tra Vigne Biscotti Recipes

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

TRA VIGNE'S UNSCOTTI (ONCE BAKED)

Steps:

• Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor.

TRA VIGNE UNSCOTTI COURTESY OF MICHAEL CHIARELLO

Steps:

• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
• Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
• Add the almonds and mix just until distributed.
• Do not overwork.
• On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
• Using your hands, roll each portion into a log about 3 inches in diameter.
• Top generously with crystal sugar.
• Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
• Bake until firm and light brown, about 1 hour or more.
• When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
• Remove from the oven.
• Let the logs cool completely.

TRA VIGNE BISCOTTI

Steps:

• Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, turbinado sugar, and brown sugar until light and fluffy. Add the eggs, flour mixture, and aniseed. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a ball, flatten, put in a bowl, and chill for 2 hours to allow the dough to relax.
• Preheat the oven to 325°F Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Roll the logs in turbinado sugar to coat well. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. (For more delicate cookies, divide in thirds and roll into logs 2 inches in diameter.).
• Bake until firm and light brown, about 1 hour. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven, then lower the oven temperature to 300°F.
• Let the logs cool completely. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment. Cut the logs with a sharp serrated knife into 1/3- to 1/2-inch-thick slices. Lay the slices down on a baking sheet and return to the oven. Bake until toasted to a golden brown on both sides, about 50 minutes. Turn the cookies during toasting, as needed, to brown evenly on both sides. Let cool completely, then store in an airtight container.

SNAKE BITE

Steps:

• In 2 chilled pint glasses equally divide the hard cider. Add the beer and serve immediately.

PECAN AND DATE SYRUP BISCOTTI

Steps:

• In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans.
• Store covered in the fridge for about 30min.
• Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min.

TRA VIGNE GREEN BEANS

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings., In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half., Add green beans and bacon, cook until heated through. Sprinkle with chives.