I am about to be a bad girl. A bad Italian girl, but a bad girl, nonetheless.
Yes, it's true; I'm printing a recipe I found elsewhere on the web. I found it as a submission on Food,com, and I truly hope the poster will forgive me, but I couldn't pin from the website, and I'd really like to have this available in case the link stops working.
I grew up north of Boston, where many of the Italians are from Naples and Campagnia. When I worked in Providence many years ago, I discovered that many of the Italians there came from a bit further south, including Amalfi, and also from Sicily. The Italian bread I bought there used hard wheat, which gave it a wonderful density -- it was fabulous toasted. During the several years I worked in Rhode Island, I developed a special fondness for the Amalfi wine biscuits that were popular in the North Providence bakeries. Like biscotti, you dip these cookies in either coffee or wine. It's the kind of simple cookie many Italians eat as a breakfast.
So, I'm not sure whether this justifies my bad behavior in printing this on Dolce Cape Cod - I can only hope the copyright police will see fit to let me off lightly. Perhaps I'll offer them a cookie!
Italian Wine Biscuits
By "Food:The Way To Anyone's Heart" on May 03, 2007
- Prep Time: 20 mins
- Total Time: 30 mins
- Yield: 24 biscuits
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1 cup red table wine
- 4 teaspoons baking powder
- 3/4 cup vegetable oil ( NOT olive oil!)
Directions
- Preheat oven to 375º.
- Mix wet ingredients into dry.
- Knead until smooth.
- Cut off piece of dough about the size of a pencil and roll between palms.
- Knot the dough like making a pretzel.
- Brush top of biscuits with milk or egg yolk.
- Bake for about 10-12 minutes.
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