Most everyone has a preferred recipe. Here’s one to add to your list.

Buongiorno amici:

Simple, biscotti-like cookies flavored with red wine, these biscuits are perfect for dunking. You can prepare and have them ready in less than one hour.


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One full cup of full-bodied red wine such as Chianti, Barbera, Barbaresco, or Cabernet

3/4 cup flavorless oil such as canola, avocado, or grapeseed

Four cups of all-purpose flour, or {00 Italian flour}

One large pinch of Kosher salt

One tablespoon of baking powder (check the date)

One cup of granulated sugar + more for outside dusting

One large egg beat with one teaspoon of water


Preheat the oven to 350 degrees F.

Mix the wine and oil and set aside.

Whisk together the flour, salt, baking powder, and the cup of sugar.

Add the wine and oil mixture to the dry ingredients and mix them with a fork until well combined into a stiff dough. It is a light red, a rather odd color.

Pinch off about two tablespoons of the dough and roll/pull it into a 7-9 inch cigar or pencil shape.

Form the cookie into a circle, bowtie, figure eight, or spiral. Brush the top with the beaten egg and sprinkle a bit of sugar on the top. Place the cookie on a parchment or silicone mat-lined cookie sheet and repeat with the rest of the dough.

Bake the cookies for 25-30 minutes, until lightly browned on the bottom and slightly hard to the touch.

Let them cool for a few minutes on the cookie sheet, then remove them to a wire rack to finish cooling. Keep in a sealed, odorless container. Shelf-life about 30 days at room temperature with low humidity.

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Note: The views and opinions expressed in the Flavors and Knowledge newsletters are those of the authors and do not necessarily reflect Flavors and Knowledge’s official policy or position. Our blogger’s or authors’ content is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.


There is a constant, recognizable thread in Walter Potenza's career to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and his winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who contributes to defeating stereotypes. His life, career, and values are a model, an example to follow, by any Italian gastronomy chef working outside Italy. A native of Mosciano Sant' Angelo in Abruzzo, Italy, is known as one of the most passionate and accomplished practitioners of traditional and historical Italian cooking in the nation. His fields of expertise include Terracotta Cookery, Historical Cookery from the Roman Empire to the Unification of Italy, the Cuisines of the Sephardim Italian Jewish Heritage, and the Mediterranean 21 Health & Wellness, with major emphasis on Diabetes, Celiac and the Cuisines of the 21 countries present in the MED basin.

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