This month we teamed up with one of our favorite NYC wine bars, Anfora. Owner Joe Campanale, also the owner of L’Artusi and dell’anima restaurant, has earned a master’s degree in Food Studies from NYU, his Diploma in Wines & Spirits from the Wine and Spirit Education Trust and is a Certified Sommelier by the Court of Master Sommeliers. In short, he knows his stuff (no wonder he loves Austrian wine!)
Joe and Ilan served the White Chocolate Apricot Biscotti when winemaker, Bernhard Stadlman visited for producer night this past month and its a real treat they’ve shared it with us today.
5 whole large eggs
1 1/4 lbs. sugar
1 3/8 lbs. unbleached a
1/2 tbsp. baking powder
1/4 tsp vanilla extract
5 oz chopped dry apricots
10 oz chopped white chocolate
Combine the sugar and eggs in a kitchen aid with the paddle attachment on low speed.
Add the rest of the ingredients and mix until it looks evenly mixed.
Lightly flower a counter top and roll 1/6th of the dough into a snaked like shape and place on a sheet tray.
Repeat until all the dough looks the same.
Bake at 325 degrees for about 20 minutes.
Once cool slice 1/4 inch thick slices on the bias and place back on a sheet tray.
Place all of the slices in a 250 degree oven for 15-30 minutes until they feel firm to the touch.
About the Wine:
Weingut Stadlman is a certified bio-dynamic winery located in the Thermenregion in Austria. Today, the winery is in its seventh generation of winemaking continuing its focus of tradition and quality. The specializes in hard-to-find varieties such as Zierfandler and Rotgipfler, but it also produces great wines from traditional Austrian grapes such as Pinot Bland, Riesling and Gruener Veltliner.
The Stadlman Zierfandler Auslese 2004 is made from late harvested grapes which contributes to the sugar content of the wine. Although this isn’t as sweet as many other dessert wines from Austria, it’s certainly a good choice for anyone looking for a little something extra at the end of their meal (especially when paired with these biscotti!)