Italian Wine Biscuits
Delight in the rustic charm of Italian Wine Biscuits, a classic treat that showcases the magic of simple, wholesome ingredients. Made with extra-virgin olive oil, dry red wine, and a hint of vanilla, these lightly sweetened, ring-shaped cookies boast a tender, crumbly texture and a subtly aromatic flavor profile that's truly irresistible. Perfectly coated in a delicate layer of sugar for added crunch, these biscuits are not only easy to prepare but also beautifully versatile—ideal for pairing with a cup of espresso, dipping into dessert wine, or savoring as an afternoon snack. With just 15 minutes of prep time and no need for eggs or butter, this vegan-friendly recipe combines old-world tradition with modern convenience, making it a delightful addition to your repertoire of Italian desserts.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 ml Extra-virgin olive oil
- 180 ml Red wine (dry or semi-dry)
- 1 teaspoon Vanilla extract
- 50 grams Optional: Additional granulated sugar for coating
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
In a separate bowl, whisk together the olive oil, red wine, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until a soft, slightly sticky dough forms.
Lightly flour a clean surface and your hands. Pinch off a small piece of dough (approximately 1 tablespoon) and roll it into a rope about 4 inches (10 cm) long.
Bring the ends of the rope together to form a small ring or oval, gently pressing to seal the edges.
If desired, lightly coat each ring in granulated sugar by rolling it in a shallow dish of sugar before placing it on the prepared baking sheet.
Repeat until all the dough is shaped, ensuring the biscuits are spaced about 1 inch apart on the baking sheets.
Bake in the preheated oven for 18-20 minutes, or until the biscuits are firm and lightly golden on the bottom.
Remove from the oven and allow the biscuits to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature and store in an airtight container for up to one week.
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2058 mg | 90% | |
| Total Carbohydrate | 586.4 g | 213% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 203.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
