Nonna Ida's Wine Biscuits

By • February 11, 2012 1 Comments

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Nonna Ida's Wine Biscuits


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?

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Makes 2-3 dozen cookies

  • 1 cup burgundy wine
  • 1 cup canola oil
  • 5 teaspoons baking powder (1 TBS plus 2 tsp)
  • 1 cup sugar
  • 5 cups all purpose flour
  • 1-2 beaten egg(s), for egg wash
  1. Preheat oven to 375.
  2. Mix all ingredients, except the egg, together in a large mixing bowl. The dough will be soft, but manageable.
  3. 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.
  4. Place the biscuits on parchment lined cookie sheets and brush with the egg wash.
  5. Bake until cooked through and just beginning to brown, up to 30 minutes, depending on how large you make your biscuits, so watch carefully.

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