Little Wine Cookies / Biscottini al Vino
Easy
SERVES 8
This fashionable dessert is made all over Italy but is said to have origins in the north. The importance of using the right ladyfingers is critical to the dessert. They must be dry and hard.
This recipe was featured on Season 3 - Episode 310.
Comments
how can this be made with cooked eggs?
I hate eating raw eggs
Paul Lally, Executive producer
Mary Ann suggests the following:
“In a double boiler stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.
In place of the egg whites she could use powdered egg whites found in the baking section of the grocery store and proceed with the recipe.
ken
years ago, (at least 25) i saw mary ann make a tiramisu in a trifle bowl with the lady fingers she made. I cannot find that recipe either in her book caio italia or on her web site.
thanx ken