Tis the season to be eating cookies for breakfast. I am unashamed to admit that I think the perfect breakfast is two chocolate almond biscotti with a strong cup of coffee (Death Wish please). But recently I discovered a new cookie to take the place of the biscotti. I love these wine biscuits because they are not too sweet and the subtle wine flavor is delicious.
There are a lot of variations on wine biscuits but this particular recipe is made using einkorn flour which I have been obsessed with this year. I learned about the ancient grain, einkorn, at Jovial Foods. This low yield grain is of such exceptional quality that it does not affect those with gluten sensitivities (those with celiac will need to find a recipe using their gluten-free flour). You can read about my visit to Jovial Foods here. These may not be festively decorated cookies but if I were you, I would whip up a batch. Nothing will get you out of bed faster than knowing that these are waiting for you in the morning. Breakfast of Champions.
From Einkorn by Carla Bartolucci.
Olive Oil & Wine Biscuits
Set aside 1 tablespoon of the sugar on a small plate.
In a medium bowl, combine the remaining sugar, flour, baking powder, and salt. Drizzle the oil over the flour and mix with a fork until the doh is very clumpy. Add the wine and continue mixing with the fork. The dough will seem overly wet but keep working until the flour has absorbed the liquid. Knead the dough on a clean work surface for about 2 minutes until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 and line a baking sheet with parchment.
Take 1 tablespoon of the dough and roll it between the palms of your hands to form a ball. Place the ball of dough on your work surface and roll with your fingers until it is about 5 inches long. Form a circle by pressing together the 2 ends. Brush the cookie with olive oil and dip the top of the cookie into the reserved sugar. Place the cookies on a cookie sheet, spaced about 1 1/2 inches apart.
Bake for 25 minutes until the edges have begun to brown. Remove from oven and transfer to a cooling rack. (can be stored in an airtight container for up to 7 days).
Ingredients
Directions
Set aside 1 tablespoon of the sugar on a small plate.
In a medium bowl, combine the remaining sugar, flour, baking powder, and salt. Drizzle the oil over the flour and mix with a fork until the doh is very clumpy. Add the wine and continue mixing with the fork. The dough will seem overly wet but keep working until the flour has absorbed the liquid. Knead the dough on a clean work surface for about 2 minutes until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 and line a baking sheet with parchment.
Take 1 tablespoon of the dough and roll it between the palms of your hands to form a ball. Place the ball of dough on your work surface and roll with your fingers until it is about 5 inches long. Form a circle by pressing together the 2 ends. Brush the cookie with olive oil and dip the top of the cookie into the reserved sugar. Place the cookies on a cookie sheet, spaced about 1 1/2 inches apart.
Bake for 25 minutes until the edges have begun to brown. Remove from oven and transfer to a cooling rack. (can be stored in an airtight container for up to 7 days).