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Total Time
30mins
Prep 20 mins
Cook 10 mins

Another traditional Italian cookie well known in R.I.

Ingredients Nutrition

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.
Most Helpful

5 5

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!

5 5

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.

5 5

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