An authentic recipe for Italian Wine Biscuits originating from the region of Naples. This popular finger food is easy to make and so addictive.
Have you ever tasted Italian cookies made with wine?
I first sampled these wonderful cookies at a fundraising bake sale at work.
The taste and texture of these wine biscuits are very unique.
The best way to describe them is the fusion of a cookie and taralli. Some would also describe them as biscotti-like cookies.
Just like my other traditional recipe for Italian wine cookies, they are unleavened and so easy to make.
- Dry Ingredients. Flour, baking powder and salt.
- Eggs. Usually required in baking.
- Sugar. This will contribute just the right amount of sweetness.
- White wine. Any table wine works well in this recipe.
- Oil. Any neutral-tasting oil works well.
- Eggwash. Optional but recommended to get a nice golden color.
As far as accessories are concerned, you need a stand mixture (or a hand-held one). This recipe can also be made the old-fashioned way with a bowl and a wooden spoon.
You also need a wooden board, a medium-sized ice cream disher (helps to get the cookies the same size) and a pastry brush that comes in handy if you decide to glaze the cookies. Finally, you need a cookie sheet lined with parchment paper.
Shall we get started?
How to make Italian wine biscuits
Let’s begin by sifting together the all-purpose flour, baking powder and salt.
If possible, use a scale to weigh the flour. If you don’t have a scale, make sure to fluff your flour before scooping it out. Set the dry ingredients aside for the moment.
In the bowl of a stand mixer, or with a handheld mixer, whisk the eggs together for about 3-4 minutes.
Reduce the speed to low and slowly add the sugar. Whisk for a couple of minutes.
Add the oil and the wine and whisk for about 30 seconds.
Switch to the paddle attachment and slowly add the dry ingredients. Mix to combine.
Use a medium-sized cookie scooper and drop dough on a lightly floured surface.
The dough will be on the soft side. If you find it too difficult to handle, add a few more tablespoons of flour. The greater the amount of flour added, the crispier the biscuit will be once it is baked. This wine biscuit recipe offers great variability when it comes to texture.
Roll the dough into a 5-6 inch strand about 1/2 inch in diameter.
Shape the strand of dough into a ring by joining both ends together.
Place on a parchment-lined cookie sheet and brush with egg glaze, followed by a sprinkling of raw sugar.
Bake in a preheated oven set at 350℉ (175°C) for about 30 minutes or golden in color.
- The total amount of flour used will dictate the “crispiness” of the biscuit.
- If desired, anise or fennel seeds can be added.
Can these Italian biscuits be frozen?
Yes, they can be frozen for up to 4 months.
Best fundraising bake sale recipes
A few years ago, there was a fundraising bake sale at work and I had the opportunity to try a colleague’s contribution to the event; his Mom’s taralli biscuits.
This recipe for white wine taralli originates from the Campania region, in Southern Italy, in the area of Naples.
As soon as I tasted these authentic Italian cookies, I was hooked. I loved them and I was so very grateful for the opportunity to have her recipe.
Some recipes require a little bit of time and effort due to the shaping and rolling of the dough, but they are definitely worth it.
Do you have a favorite wine taralli recipe?
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
Ciao for now,
★★★★★ If you have made these wine biscuits recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian Wine Biscuits di Altomare
- 4¼-4½ cups flour 605-640 grams
- 2 teaspoon baking powder
- pinch salt
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup white wine
- flour extra flour for rolling
- raw sugar for sprinkling tops
- 1 egg
- 1 tablespoon milk or water for brushing
- Preheat the oven to 350℉ (175°C). Position rack to middle.
- Line 2 baking sheets with parchment paper.
- In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
- Slowly add sugar. Whisk for approximately 2 minutes.
- Add the oil and wine and whisk for 30 seconds.
- Switch to the paddle attachment of mixer.
- Slowly add the flour mixture until well combined, dough will be soft.
- Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
- Roll into a 5-6 inch strand about 1/2 inch in diameter.
- Shape into a ring and press lightly to combine both ends.
- Place on parchment-lined baking sheets.
- Brush with egg wash glaze. Sprinkle tops with raw sugar.
- Bake for 30 minutes or until bottoms are lightly browned and tops are golden brown.
- Allow to cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
To Make Egg Wash:
- Beat the egg with milk (or water).
This post was originally published on November 13, 2014 and republished on March 8, 2019 with updated content, photos and a video. Thanks for watching and sharing!
Wow these are fantastic wine biscuits. I made two batches and they turned out nice and light with the addition of anise seeds for added flavor. The only other modification that I made was that I cut down on the sugar somewhat. Thanks Maria.
My pleasure Massimo! So happy to read you are enjoying these wine biscuits. Thanks so much for sharing.
I made these today, the dough was way too soft, there was no way I could roll them in flour. I tried keeping the dough in the fridge for sometime but that didn’t help either. So I just dropped scoop by scoop and baked them like regular cookies. They are in the oven right now, hope they taste yummy.
Hi Mita, I am sorry to hear this. When this usually happens, my guess is not enough flour. I am curious to know if you weighed the flour or did you simply scoop it out? I hope they still tasted ok. Thanks for taking the time to write, appreciate it.
Oops, I just realized I mixed up my questions for two different recipes here. I kept thinking about the anise biscottis and ended up talking about it here 🙂
Oh, that`s ok… I wasn`t sure what to answer 🙂
Once you make the anise biscotti, you will see that it is a very runny batter… there is no way to make a nice biscotti shape. If you give me 10 minutes, I am uploading a video to put in the recipe card… you will see what I mean. Thanks again Mita ♥
Is there a particular brand of white wine that you would recommend for these biscuits? Would red wine work too? I don’t drink, so don’t have any clue about what wine is suitable for cooking or baking. Why is this biscotti made differently in a loaf pan? Personally, for me, this is easier than shaping into a log. Can the other biscottis in your blog be prepared the same way?
I have bookmarked so many recipes in your blog to make gradually. I have already made the Irish soda bread twice and shared with my neighbor and colleague. I bought anise extract yesterday to make this biscotti. I want to make a batch and ship to the dorm for my son and his roommates.
Hi Mita, No specific brand… I will usually make them with whatever leftover wine we are drinking. Although I have never tried, red wine should work with these wine biscuits.(if interested, I have another recipe made with red wine that is more crumbly than this one, Italian Wine Cookies).
Not sure I understand your question on biscotti…
I am happy to hear you are enjoying the soda bread… we love it as well. Thanks so much for stopping by Mita ♥
Ur pal val
Recently tried these wine taralli and they were great! Will definitely make again. Thanks for sharing.
I am glad you enjoyed them! These wine taralli never last very long when I make them. Thanks for taking the time to comment 🙂
Tried these taralli over the weekend. Very delicious. Had to add another 1/4 cup flour as they were too soft to handle. End result was great. Didn’t do the wash over each but sprinkled with sugar. They are wonderful with coffee or a glass of Vino. I got about 36 out of the batch and will definitely make again.
So glad to hear you enjoyed them Fran! The next time I make these taralli I will weigh out the flour as this will decrease the variations of measuring by the cupful. Appreciate your comment ♥♥♥