Italian Wine Biscuits

Submitted by quotFoodThe Way To

"Another traditional Italian cookie well known in R.I."

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 24 biscuits

ingredients

• 4 cups all-purpose flour
• 1 cup sugar
• 1 cup red table wine
• 4 teaspoons baking powder
• 3⁄4 cup vegetable oil (NOT olive oil!)

directions

1. Preheat oven to 375º.
2. Mix wet ingredients into dry.
3. Knead until smooth.
4. Cut off piece of dough about the size of a pencil and roll between palms.
5. Knot the dough like making a pretzel.
6. Brush top of biscuits with milk or egg yolk.
7. Bake for about 10-12 minutes.

Reviews

[Just J]

Being originally from RI I fell in love with these biscuits as a little girl. I have since moved from RI and have been craving them for a while. I was so excited to find the recipe on here. I made them yesterday and everyone loved them. They were easy to make, though mine were not near as pretty as they were in the bakeries. I was also able to introduce my daughter to one of my childhood faves, we had a blast making them and eating them together. Thank you for a fantastic, and for me nostalgic recipe!

 

[bpd2222]

I have been making these for 35 years, I usually use cheap Gallo Burgundy but I have used port wine in these and think it is even better. They are not too sweet just enough. Everybody sold these when I was a child, Federal Hill in Providence had the best next to homemade.

 

[amsdpvsf_10076222]

Be sure to use a strong robust red wine. Easy and delicious.

 

[dmincheff]

Like other reviewers I too am a former Rhode Islander, for the first 36 years of my life. Now transplanted to the west coast, where it is very hard to find good italian food and there are no Italian Bakeries or Deli's. I had some left over sweet wine and went in search for a recipe for Rhode Island wine biscuits. First time trying to make wine biscuits. My wine biscuits were not crunchy. My dough may have been slightly to wet. Also the wine flavor was not strong enough which might have been due to the wine that I used. I may put them back in the oven on a low temp like 200 degrees to see if that can dry them out so mine are crunchier. Currently they have the consistency of a soft cookie. I also was surprised that there was no salt in the recipe. Another reviewer said to use Port wine. I will try that the next time and might put a quarter teaspoon of salt. Lastly my wine biscuits did not brown. They came out very light even though I cooked them for an extra 4 minutes. I used a low fat milk wash on the tops before baking. Next time I will try the egg yolks instead.

 

[Anonymous]

i've been looking for a cookie like this! tried taralles and they were good but not quite what i was searching for. for my test run, i had no wine so mixed balsamic vinegar with worstershire sauce. the taralles were on my mind so added some fennel seed. patted the dough out on a parchment-lined cookie sheet. chilled and cut the slab into squares with a pizza cutter. apologies for all the hacks but they are a perfect bite. making more today.