This traditional family-style recipe is common in many regions of Italy with variations per area. This simple, almost biscuit-like biscotti is perfect to serve with fruits and cheeses while enjoying wine or after dinner with espresso and cordials —cucina di mammina
Place all the dry ingredients in a large bowl; blend together. Create a center well in the flour mixture and pour in the red wine and oil. Using a fork or mixing spoon, slowly start to blend the dry and wet ingredients until all are combined and the mixture begins to come together as a dough.
The dough will be a bit sticky and oily; but easily able to roll and form. Roll small amounts of dough into a rope and form into a circle; pinch the ends together to complete the shape.
Set oven to 350° F. Once all the biscotti are formed and ready; place them evenly spaced (about three rows) on an ungreased cookie sheet.
Bake for 20 minutes at this temperature and then reduce the oven to 300° F and bake for about 15 to 20 more minutes until they are light golden brown. Remove from the oven and let cool.
Store the wine biscotti in a sealed container; they keep very well in a cool, dry place or you can freeze them and thaw for later use.