San Martino cookies are prepared on the occasion of November 11th, when it is a rite in many places in Italy to tap the first wine and these cookies are strictly for dipping with wine.
Documenting here and there for the explanation of their shape, I read that these cookies have this final tip as seen in the photo, because it seems that San Martino was not very “endowed”.
Whatever their origins, at home on the occasion of this celebration I prepare them from time to time and I recommend you try them too.
In every part of Italy there are cookies, sweet pizzas, and other traditional recipes to accompany the tasting of the first wine.
In Venice, for example, I read something very nice, there is a shortbread pastry that is prepared and exchanged between fiancés.
It is a cookie not too dry, but not soft either, however, it can be kept for days if stored in a plastic bag.
If you make any of my recipes, send me the photos which I will publish on my page with your name.
Then enjoy yourselves too and let me know how they turned out.
Approx. 106 Kcal per cookie
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 21 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, San Martino
Ingredients for San Martino Cookies
- 3.5 oz Sugar
- 3.2 cups All-purpose flour
- 0.9 oz Anise seeds
- 2.1 oz Butter
- 1 1/2 tsp Ground cinnamon
- 1 packet of baking powder
- 2/3 cup Lukewarm water
Preparation of San Martino Cookies
Prepare a dough with sugar, flour, anise seeds, baking powder, cinnamon, softened butter and mix well.
Add the lukewarm water a little at a time, then pour the dough onto a work surface.
Take pieces of dough about 1.3 oz and form all ropes about 7 inches long
..roll them into spirals so that a tip comes out from the center.
Place the cookies on a baking sheet with parchment paper slightly spaced apart and bake in a hot oven at 356° F for about 18-20 minutes.
….bake in a hot oven at 356° F for about 18-20 minutes.
