Italian Red Wine Cookies with Olive Oil - Biscottini al Vino
Traditional Italian wine cookies featuring a tender, slightly sweet dough made with dry red wine and olive oil. These distinctive ring-shaped treats offer a subtle wine flavor with a soft, cake-like texture that's perfect for dunking in coffee or enjoying with dessert wine. Popular during holidays and celebrations, this authentic recipe creates delicate cookies that showcase the rustic charm of Italian home baking. The overnight chilling develops flavor while making the dough easy to shape into characteristic miniature bagel forms.
Ingredients
Instructions
- 1
Blend sugar, olive oil, and red wine in electric mixer on medium speed
- 2
Sift flour and baking powder together
- 3
Add flour mixture to sugar mixture and blend at medium speed until soft, smooth dough forms
- 4
Transfer dough to bowl and cover tightly with plastic wrap
- 5
Refrigerate for at least 2 hours or overnight
- 6
Preheat oven to 350F
- 7
Break off small pieces of chilled dough
- 8
Roll each piece with palm to form 4-inch rope that is 1/2 inch thick
- 9
Bring ends together and pinch tightly to form circle resembling miniature bagel
- 10
Place cookies 1/2 inch apart on ungreased baking sheets
- 11
Brush tops with egg wash
- 12
Bake for 17 to 20 minutes until tops are firm and bottoms are golden brown
- 13
Remove to cooling rack and cool completely
Tips
Chill dough overnight for best flavor development and easier handling when shaping the delicate rings
Roll dough pieces on unfloured surface to prevent sticking while maintaining proper texture for shaping
Store completely cooled cookies in airtight containers to maintain their tender texture for several days
Good to Know
Store completely cooled cookies in airtight containers at room temperature for up to one week
Dough can be prepared and refrigerated for up to 2 days before shaping and baking
Serve at room temperature with coffee, dessert wine, or as part of cookie platters
Common Mistakes
Chill dough adequately to avoid sticky, difficult-to-shape consistency
Roll dough pieces to exact thickness to ensure even baking and proper texture
Pinch ring ends firmly to prevent cookies from opening during baking
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use white wine instead of red wine?
Yes, white wine works well and creates a lighter colored cookie with a more delicate wine flavor, though the traditional version uses red wine for its distinctive character.
What if my dough is too sticky to shape?
Refrigerate the dough longer or add a small amount of flour gradually until manageable. Proper chilling is essential for easy handling.
How long do these cookies keep fresh?
Store in airtight containers at room temperature for up to one week, or freeze for up to three months for longer storage.