Little Wine Cookies / Biscottini al Vino
Serves 6 to 8
Tart rhubarb and sweet dried figs create a delicious filling for an unusual lattice-crust pie. I make it in celebration of spring, but I also harvest and freeze some of the deep ruby-colored stalks so I can make this jewel-like pie any time of the year.
This recipe was featured on Season 8 - Episode 813.
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