Italian wine biscuits

    35 min

    This Italian wine biscuit recipe was handed down through many generations. Thay are a crisp, not-too-sweet, EASY TO MAKE biscuit that go great with coffee or tea.

    74 people made this

    Serves: 36 

    • 375g plain flour
    • 1 teaspoon baking powder
    • 3 tablespoons caster sugar
    • 250ml dry red wine
    • 125ml vegetable oil
    • 5 tablespoons granulated sugar for decoration

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
    3. Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than 5cm in diameter. Roll biscuits in extra sugar and place on baking tray.
    4. Bake in the preheated oven for 25 minutes or until slightly brown. After biscuits cool they should be hard and crisp.

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    Reviews & ratings
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    Reviews in English (58)


    These did not work for me at all. I tried two batches and both ended up as what can only be described as purple primordial goop.  -  26 Jun 2011


    The easiest cookie recipe ever. Although to improve the flavor slightly I added about a teaspoon of vanilla and a half of a lemon peel chopped finely. Half the batch I coated with regular sugar like the recipe suggested, the other half I added a little color and coated them with small, round, colored sprinkles.  -  12 Apr 2007  (Review from Allrecipes US | Canada)


    This is a very good Italian cookie. I thought it wouldn't be sweet enough because there isn't much sugar in the recipe, but it did have a nice sweetness to it. I used a Chianti wine (very dry) and I rolled the cookies in turbinado (raw) sugar instead of granulated sugar. My cookies were slightly purple before cooking. Then they turned a nice golden brown while they were baking. The taste reminds me of a really good sweet bread. This is a very unique cookie and I'm glad I tried it!  -  10 Dec 2008  (Review from Allrecipes US | Canada)