- 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.
How to make Italian wine biscuitsLet’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 ½ 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. That’s it!
- 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.
- Chocolate Pizzelle: When you have the best authentic pizzelle recipe, it is easy to make the best chocolate pizzelle. All that is required is the addition of a secret ingredient!
- Italian Anise Cookies: These have a spongy interior and are lightly sweetened… perfect with that morning coffee!
- Anise Biscotti: This nut-free biscotti is baked in a loaf pan! Intrigued? Come and take a look at how easy this is!
- Italian S Cookies: The perfect cookie for dunking!
Recipe inspirationA 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, Maria ★★★★★ 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
- ½ 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 ½ 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).