If you’ve never tried Italian wine biscuits, consider this a friendly invitation. These treats are more like cookies than the American-style biscuits the name might suggest. They have a simple, rustic appearance, but their flavor is quietly compelling: a gentle sweetness balanced by dry red wine, a hint of black pepper, and a touch of salt. The result is an elegant, savory-sweet cookie that works well with cheese, fruit, or a strong cup of espresso.
This recipe was shared by a family friend whose father made red wine at home. That homemade wine added a distinctive depth, but you can achieve excellent results with a full-bodied dry red such as Chianti or Cabernet Sauvignon. The wine contributes both flavor and moisture to the dough, creating a crisp exterior and a tender interior.
Wine biscuits are traditionally served with a dessert course featuring fruit and cheese. They pair especially well with milder, creamy cheeses such as fresh mozzarella, taleggio, or Bel Paese, which complement the subtle pepper and wine notes without overpowering them. These cookies also match nicely with fortified wines like Marsala or Ruby Port, or simply alongside espresso for a classic Italian finish to a meal.
Italian Wine Biscuits
5
20
25
36 cookies
Ingredients
- 2-1/2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1-1/2 teaspoons freshly ground black pepper
- 1/3 cup vegetable oil
- 1/2 cup dry red wine
- 1 egg, lightly beaten with 1 tablespoon water
Instructions
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In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and freshly ground black pepper. Make a well in the center of the dry ingredients.
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Pour the vegetable oil and the dry red wine into the well. Stir until the dough comes together and forms a soft, workable mass. If dough seems too dry, add a teaspoon of wine at a time; if too sticky, add a bit more flour.
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Cover the dough and refrigerate for about 1 hour. Chilling makes the dough easier to shape and helps the cookies hold their form during baking.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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To form the biscuits, pinch off pieces of dough about 1 inch in diameter. Roll each piece gently into a small log roughly 1/2 inch in diameter.
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Bring the ends of each log together to form a small ring or circle, pinching the ends to seal. Place the rings on the prepared baking sheet, spacing them about 1 inch apart.
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Brush the tops of the cookies lightly with the egg beaten with 1 tablespoon of water. This step gives a subtle sheen to the surface.
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Bake for 12 to 18 minutes, until the cookies are set and slightly crisp on the outside. These cookies do not brown much, so begin checking at 12 minutes and bake to your preferred level of crunch.
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Allow the biscuits to cool completely on wire racks. Store them in an airtight container; they keep well for several days and maintain a pleasant crispness.
Notes
Try using a full-bodied dry red wine for best flavor. If you prefer less pepper, reduce the amount of black pepper to 1 teaspoon. These cookies are traditionally plain; you can experiment by lightly dusting with powdered sugar before serving if you prefer a sweeter presentation.
Nutrition
Total Fat: 2g,
Cholesterol: 5mg,
Sodium: 102mg,
Carbohydrates: 7g,
Sugar: 2g,
Protein: 1g
Nutrition information is an approximation and should be used as a general guide.