Little Wine Cookies / Biscottini al Vino
SERVES 6 TO 8
For this recipe I have borrowed on the idea of the classic molded apple charlotte, which uses trimmed slices of bread, pureed apples, rum, and plenty of butter. But in this version, crunchy slices of apple line the bottom of the mold, nestled in a bed of cinnamon-and-clove-flavored sugar. Instead of lining the sides of the mold with strips of buttered bread, I cover the apple slices with the Simply Sweet Dough and allow it to rise before baking.
Use a seven-by-four-inch charlotte mold or another similar-sized mold, or a deep baking dish, such as a seven-inch soufflé dish. This uses only half of the sweet dough recipe, so the remaining dough may be used for another recipe.
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