Red Wine Sesame Biscuits 10 Recipes

Steps:

• 1 Preheat the oven to 350°F. Have ready 2 large ungreased baking sheets. 2 In a large bowl, stir together the flour, sugar, baking powder, salt, and pepper. Add the wine and olive oil and stir until well blended. 3 Shape the dough into a ball. Divide the dough into 4 pieces. Shape each piece into a 10-inch log. Flatten the logs slightly. Brush with the egg white and sprinkle with the sesame seeds. 4 Cut the logs into 3/4-inch pieces. Place the pieces 1 inch apart on the baking sheets. Bake for 25 minutes, or until lightly browned. 5 Have ready 2 large cooling racks. Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.

Steps:

• Preheat oven to 350°F
• In a food processor blend together the flour, sugar, salt, black pepper and the baking powder, add the wine and the oil and blend the mixture until it just forms a dough.
• Divide the dough into 24 pieces, roll each piece into a 3 inch-long log, and press the ends of each log together to form a ring.
• Arrange the rings of dough 1 1/2 inches apart on ungreased baking sheets and bake them in batches in the middle of the preheated oven for 20 to 25 minutes or until the bottoms of the biscuits are turning golden.
• Transfer the biscuits to a rack and let them cool for 5 minutes.