Sicilian Wine Cookies
(Makes about 36 cookies)
Sicilian wine cookies are not too sweet in flavor and have a slightly crunchy texture. The flavor of
the wine is not very pronounced. Wine cookies are nice served after dinner with a dessert wine
or with a cup of coffee or espresso as a snack. The original recipe calls for coarsely chopped
chocolate but the mini chocolate chips work just as well. As is common to most Sicilian
desserts, vegetable oil rather than butter is used.
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar plus more for rolling
Grated zest of one large orange
1/2 cup vegetable oil
1-1/2 teaspoon anise extract
1/4 cup red wine, such as Chianti
2/3 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Sift together the flour, baking powder, and cinnamon. Set aside.
With an electric mixer, beat the egg together with 3/4 cup sugar. Add the orange zest, oil, and anise extract; beat well. Add the wine and beat until blended. Using a rubber spatula, stir in the dry ingredients. Fold in the chocolate chips.
Shape the dough into 1-inch balls. Form each ball into a 3-inch log.
Roll the logs in sugar and form into a crescent. Place the crescents on the prepared baking sheets.
Bake 18 to 20 minutes, or until lightly browned. Cool the cookies on the baking sheets for 3 to 4 minutes. Transfer the cookies to wire racks to cool completely.
Store in an air-tight container for up to 2 weeks.
These cookies may also be frozen.
Sicilian Wine Cookies
DESSERTS > COOKIES > SICILIAN WINE COOKIES
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FOR THE WINE ENTHUSIAST
Take a tour through Italy's wine regions as you sample the varietals that have become hallmarks of Italian wine. This trio includes a light and crisp Pinot Grigio from Veneto, a juicy red from Tuscany and a spicy Nero d'Avola from Sicily.