Little Wine Cookies / Biscottini al Vino
Easy
By Donna Soares, Ciao Italia’s Senior Culinary Supervisor.
When Mary Ann asked me for a favorite recipe, of course this one came to mind immediately. I make this date and nut loaf anytime of the year but especially at the time of holidays. The recipe card is kept in my kitchen drawer, not my computer, because reading Aunt Jennie’s original handwritten recipe takes me back to a time many years ago when she first gave me this recipe.
It is very special to me and brings to mind memories of family time and cooking with my grandmother and aunts. Simple ingredients and easy to make; I hope you will try this one-bowl recipe. It’s one of my family favorites.
Comments
maryann
where are the eggs?
Heather
I wanted to say that I love this recipe! It gives a nice, solid bread that is sweet but filling. I tried to substitute raisins for dates, and while it tasted good, needs only 8-10 ounces of raisins for the recipe. I also added nutmeg and cinnamon to give it more flavor.
Heather
Also, perfect in a bundt cake pan!
Joan
I’d love to try this recipe. I read the comments and was wondering if eggs should be listed in the recipe. Thank you. Love the program.
Trini
Can this be made as a layer cake?