These traditional biscuits from Lazio are a tasty treat – and believe us when we tell you that you start enjoying them already whilst they baking… their incredible smell will fill your house!
The area these biscuits originate from is called Castelli Romani (literally: ‘Roman castles’), and it’s a region famous for the quality of the grapes that grow from its rich vulcanic soil. The wines produced in the Castelli Romani are among the best in Italy.
In another area of Lazio, the Ciociaria, these biscuits are prepared by adding anise seeds to the dough. Although traditionally one should use red wine, white wine will also give you good results.
Much like Cantucci Toscani, these biscuits are often enjoyed dipped in a dessert wine like Passito or Vin Santo – but we also love them for breakfast with a glass of milk or as a treat for our afternoon tea.
Makes about 15 biscuits | Preparation time: 15 mins | Cooking time 25-30 mins
- Plain flour: 500 g
- Sugar: 180 g
- Red wine: 125 ml
- Extra virgin olive oil (EVOO): 125 ml
- Baking soda: ½ tsp
- A pinch of salt
Pre-heat the oven to 200°C.
Sift the flour and set it aside.
Mix the oil with the sugar, then pour in the red wine. Add the flour and the baking soda, then start mixing the dough with your hands.
Knead the dough until it has a smooth and homogeneous texture: if it’s too sticky, add a bit of flour.
Roll the dough into little cylinders with a diameter of about 5 mm; cut the cylinder in smaller pieces and give them the shape of a doughnut by pressing together the ends.
Place the biscuits on an oven tray lined with baking paper, leaving enough space between one biscuit and the other so that they won’t stick to each other when they grow in size during baking.
Bake to 200°C for 25-30 minutes and leave them to cool down completely before serving.