Stracci – Italian red wine biscuits

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 1 pinch of salt
• 45 g extra virgin olive oil
• 100 g brown sugar
• 90 g red wine, semi-dry or dry
• ½ tsp cinnamon powder
• 1 tbsp vanilla paste
• 45 g butter, room temperature
• n. B. Sugar, brown for sprinkling, approx. 80 – 100 g
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 43 minutes

quickly manufactured

Sift the flour and salt into a bowl. Gradually add the olive oil, sugar, red wine, cinnamon, vanilla paste, and butter and mix for about 5 minutes. The dough should still be relatively soft, but just barely pull away from the bowl. You may need to add a little more flour. Roll out on a floured surface to about 2 mm thick, sprinkle with brown sugar, and cut into diamond shapes. This works best with a pizza cutter. Knead any leftovers together again, roll them out, and cut them. Carefully spread them on two baking sheets lined with baking paper/foil. Place the baking sheet on the top rack of a preheated oven at 170°C (top/bottom heat) and bake for about 15-18 minutes. Let the stracci cool on a wire rack. Very important: Use only really good olive oil.