Those cookies are traditionally made in Abruzzo to celebrate the Vemmdemia or Wine Harvest in October. I usually make this recipe with a dry wine wine but this cookie with Montepulciano d’ Abruzzo is really addictive.
- 2 ½ cups All-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- pinch salt
- ¾ cup Montepulciano
- ¼ cup olive oil
- 1 teaspoon anise seeds
- 1 orange zest
Preheat the oven to 350F. Mix together the flour, sugar, baking powder and salt.
Add the rest of the ingredients and mix all the ingredients together until you obtain a dough that’s firm but fairly soft.
Form the dough into a ball and cover it with plastic wrap. Let it rest in the refrigerator for ½ hour. Cut the dough in small pieces that you can roll it into logs and then shape into rings.
Dredge the cookies in granulated sugar, and put them on cookie sheet lined with parchment paper.
Bake them until they are lightly golden brown (around 25 minutes). Cool them on a rack and serve them at room temperature with a glass of wine.