Wine Biscotti

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the sugar, salt, and baking powder.

Add the eggs, vanilla extract, and wine to the dry ingredients, stirring until well combined. Gradually fold in the flour until a soft, slightly sticky dough forms.

Turn the dough out onto a lightly floured surface and shape it into one or two long, flat logs approximately 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet.

Bake the logs in the preheated oven until they are set and lightly golden on top. Allow them to cool on the baking sheet for about 10 minutes before slicing.

Using a sharp serrated knife, cut each log on a slight diagonal into slices approximately 3/4 inch thick. Arrange the slices cut-side down in a single layer on the baking sheet.

Return the biscotti slices to the oven and bake until they are dry and lightly toasted on one side, then flip each slice and toast the other side. The biscotti should feel firm and dry to the touch.

Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will continue to crisp up as they cool.