This is the third recipe in my Regions of Italy project. It’s a cookie that comes from the town of Chieti in Abruzzo. It is unique in that it calls for dry red wine.
I really want to say that these cookies are awesome. Unfortunately, this recipe was a complete disaster right from the start. Here’s why.
The original recipe said to make a well with flour, and in the well, to put sugar, oil, and salt. Then, you start adding wine to form an elastic dough. This couldn’t possibly make an elastic dough because it’s basically a sugar cookie. There’s no yeast, no rising, no kneading involved. Bread dough is elastic. Pizza dough is elastic. Cookie dough is not elastic. But I thought, maybe they just used the wrong word in the translation. What they really wanted to say, I surmised, was a dough that comes together, that stays together as a whole. Continue reading