Authentic Biscotti al Vino Recipe: Traditional Italian Cookie Countryside

Introduction

Biscotti al Vino are a prime example of cucina povera, Italy’s “peasant cooking,” which emphasizes simple, humble ingredients to create delightful and satisfying treats. This culinary tradition often relied on leftovers, like wine, a staple on Italian tables for centuries.

The addition of wild fennel (finocchietto selvatico), which we are exploring in an upcoming workshop, reflects an ancient ingredient deeply rooted in Italian gastronomy. This recipe, incredibly old, showcases ingredients that—apart from sugar, which was likely substituted with honey in the past—have been part of Italy’s culinary heritage for at least 2,500 years.

Simple, quick, and full of rustic charm, these cookies embody the authentic pleasure of uncomplicated, traditional Italian baking.

Ingredients

Metric Measurements

  • 500 g all-purpose flour (about 4 cups)
  • 150 g red wine (about 2/3 cup)
  • 150 g sugar (about 3/4 cup)
  • 140 g vegetable oil (such as peanut or sunflower oil) (about 2/3 cup)
  • 10 g baking powder (about 2 teaspoons)
  • 6 g anise or wild fennel seeds (about 1 tablespoon)
  • A pinch of salt
  • Sugar for decoration (as needed)

US Measurements

  • 4 cups all-purpose flour (500 g)
  • 2/3 cup red wine (150 g)
  • 3/4 cup sugar (150 g)
  • 2/3 cup vegetable oil (such as peanut or sunflower oil) (140 g)
  • 2 teaspoons baking powder (10 g)
  • 1 tablespoon anise or wild fennel seeds (6 g)
  • A pinch of salt
  • Sugar for decoration (as needed)

Substitutions for Sugar

If you’d like to use natural sweeteners instead of sugar, here are some options:

  1. Honey: Use about 1/3 cup + 1 tablespoon (100 g). Reduce the oil by 1 tablespoon (10–15 g) to balance the extra moisture.
  2. Maple Syrup or Agave Syrup: Use about 1/3 cup + 2 tablespoons (100–110 g). Again, reduce the oil slightly.
  3. Coconut Sugar: Use the same amount as sugar (3/4 cup, 150 g). It adds a subtle caramel-like flavor to the cookies.

3 simple step process

Mix the liquids together: oil and wine.In another bowl, mix the dry ingredients: sugar, fennel or anise seeds, flour, and a bit of baking powder.

Combine the dry ingredients with the liquids.

Shape into small rings and roll them in granulated sugar.Bake at 180°C for about 20 minutes.