White Wine Almond Canistrelli Biscuits from Corsica (vegan)

White wine in a biscuit?

Oh, oui! These rustic-looking White Wine Almond Canistrelli biscuits are a local specialty hailing from L’Île de Beauté: the sun-kissed Island of Corsica.

Naturally vegan, delicately crunchy and best eaten after being dunked in coffee (or wine!).

The Story

Sturdy and nutitritious, these Canistrelli Biscuits are known to be favourites among Corsican sheppards and hikers alike, who pack a few of them while they venture in the Corsican maquis shrublands.

But they’re also sold everywhere in Corsica (bakeries and grocery stores) and consumed widely at any time of the day – for breakfast, dessert or as a snack. They’re also favourites among home bakers because they come together in just a few minutes (although the baking time is not that quick) and great to use any leftover white wine that has been lingering in your fridge for too long.

The recipe

Canistrelli are made from wheat flour, sugar and white wine, to which you can add anis seeds (for the authentic version), almonds or lemon zest. Some other popular variations include hazelnuts, peanuts and chocolate chips, or even the use of chestnut flour (very popular in Corsica) instead of wheat.

This version, flavoured with almond extract and filled with almonds, is very reminiscent of Italian almond biscotti, although with a slightly softer interior. They’re not too sweet and they’re deliciously crunchy (but not tooth-breaking), with a nice golden hue packed with almond flavour. I find that they also have a delectable “buttery” finish, which is quite surprising for naturally vegan biscuit (being made with no eggs, nor dairy).

Cooking notes:

• For the wine, choose a dry one so it doesn’t create too much sweetness or fruitiness (you still want the almond flavour to shine). You can also replace the wine with water.

If you try these White Wine Almond Canistrelli Biscuits from Corsica, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Recipe adapted and translated from La Cuisine de Bernard. Discover other recipes from Corse here.