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Italian red wine cookies are a type of Italian dry cookie - also known as Mostaccioli Umbri - that are naturally vegan in their original recipe. In Italy, they are made with "mosto cotto" - grape must. Naturally, to make the recipe simpler we use sweet red wine. The result is a light, crunchy, sweet, and flavourful cookie that can be enjoyed as it is, or dipped in your favourite dessert wine or plant milk.
Red wine cookies are typically eaten during winter and the Christmas period in Italy, generally at the end of a meal. In some Italian homes, they are eaten as a breakfast or as a snack in the middle of the afternoon. If you eat them after a meal, they go well with a glass of sweet wine or warm plant milk on the side.
In Italy, the cookies and biscuits are typically served on an abundant tray of cookies, and accompanied with other types of Italian sweets. In many homes, they are also eaten for breakfast, mid-morning and afternoon snack - basically at any time!
We highly recommend you try our other delicious cookies, such as Orange Almond Cookies, Almond Biscotti and Amaretti. They are all perfect for winter, holiday season or at any time when you feel like a sweet treat with no eggs and no butter.
Italian red wine cookies are best stored in an air tight container (glass jar or tin box) in a dry and shaded corner of your kitchen. If stored properly, they keep for up to two weeks.
Italian Red Wine Cookies - Mostaccioli Umbri
- 250 g (2 cups) cake flour
- 50 g (¼ cup) sugar
- 20 g (2 tbsp) raisins
- 2.5 g (1 tsp) anise seeds or powder
- 5 g (1 tsp) baking powder
- 1 pinch salt
- 80 g (⅓ cup) sweet red wine or mosto
- 65 g (¼ cup) vegetable oil sunflower seed
- In a bowl, soak the raisins in the sweet red wine. If you have anise seeds, then soak them in some water.
- On a worktop, or in a bowl, add the dry ingredients together (flour, sugar, baking powder, anice, salt) and mix them well with a spatula.
- Add the wet ingredients and start mixing together till you have a dough ball.
- Knead with your hands for 1 minute to make it smooth. Don't over-knead.
- Take small pieces of the dough, with the palm of your hands roll the dough pieces on your worktop, forming small snake-shaped dough pieces of about 1 cm in diameter.
- Cut the snakes in 5cm pieces, give it an extra roll, then bring the to extremities together, creating a small ring.
- Bake in the over for 20 minutes at 180C (356F).
- Let cool down, then arrange on a serving platter and sprinkle with powdered sugar.
Did you try this recipe at home? Let us know in the comments below, or take a picture and tag us on Instagram @italiaplantbased.