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Author Notes: I was lucky enough to grow up with an Italian great grandmother. My Nonna Ida was known for her impossibly thin, 100% hand rolled and cut angel hair pasta (I will NEVER be able to hand roll mine out as thin as hers :), but she never failed to have a fresh batch of her signature wine biscuits on hand. When we would tire of playing in the yard and march inside for a snack, a plate of these would always seem to mysteriously appear.
These cookies are drier, like biscotti, but "fluffier" with a more tender crumb. Surprisingly addictive. Unfortunately, they always seemed to taste just a little bit better at Nonna's house . . . —Oops! Were you gonna eat that?
Makes 2-3 dozen cookies
cup burgundy wine
cup canola oil
teaspoons baking powder (1 TBS plus 2 tsp)
cups all purpose flour
beaten egg(s), for egg wash
- Preheat oven to 375.
- Mix all ingredients, except the egg, together in a large mixing bowl. The dough will be soft, but manageable.
- Take a small ball of dough and roll it in your hands to form a small rope. Lay the rope flat and bend the two ends down and cross one over the other. Gently pinch together to make a biscuit. The shape should look like the "Breast Cancer Awareness" ribbon, for lack of a more concise way to describe.
- Place the biscuits on parchment lined cookie sheets and brush with the egg wash.
- Bake until cooked through and just beginning to brown, up to 30 minutes, depending on how large you make your biscuits, so watch carefully.
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best Family Recipe