I’ve been tasting a bunch of inexpensive California Merlots this week, and, frankly, don’t have anything nice to say about any of them. Maybe the last few will pleasantly surprise me over the weekend…
But I’m hedging my bets with a batch of these irresistably crunchy, almond- and lemon-flecked biscotti to serve as a simple summer dessert. They pair well with all kinds of dessert wines, from the classic Vin Santo to sweet Rieslings, Sauternes, and this absolutely lovely Chardonnay-Semillon blend from d’Arenberg. (I didn’t set out to make it a d’Arenberg-themed week, just so you know. Blame it on those crappy, cheap California Merlots!)
d’Arenberg 2008 Chardonnay-Semillon Adelaide Hills The Noble Prankster ($20, 375ml). Honeyed, ripe pear and fig fruit character is accented with bright quince and citrus notes, aromatic brown spices, cream and vanilla, all coming together on an intense, long, evolving finish. Should age beautifully, but damn good now. Ready to drink now and over the next 8-10 years. Locate this wine online or in your area.
Recipe: Dessert: Biscotti
Makes 4 dozen
½ cup unsalted butter, very cold
1 cup sugar
2 extra-large eggs
2 1/3 cup all-purpose flour
1 ¼ cup slivered almonds, roughly chopped
2 teaspoons minced lemon zest
1 tablespoon Amaretto or other almond flavored liqueur
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 tablespoon vanilla extract
Preheat oven to 375F. Line two baking sheets with parchment paper.
In a mixing bowl, beat together the butter and sugar until light and fluffy (about 3 minutes). Beat in the eggs, one at a time, until well combined. Gradually add flour, until well combined. Add almonds, lemon zest, Amaretto, baking powder, salt and vanilla extract and continue to mix until blended.
Shape the dough into four logs, each about two inches wide and ¾ inch high. Place on the baking sheets and place in oven. Immediately reduce heat to 325F. Bake until light golden and slightly puffy, about 25-30 minutes.
Remove from oven and immediately slice the logs crosswise into ½ inch thick slices. Separate the slices slightly on the baking sheet so that they will bake evenly on the second baking.
Reduce oven temperature to 275F. Place cookies back in oven and bake until dry and crisp, 20-30 minutes. Transfer to racks to cool completely. Store in airtight container to keep crisp.