Wine cookies with hazelnuts are simple desserts from the Ciociaria and Castelli Romani tradition. These treats, also known as ‘mbriachelle, are tied to the modest rural culture, when butter was a luxury and eggs were used for other preparations. Fragrant, crispy on the outside, and tender inside, they are perfect to enjoy at the end of a meal or dipped in wine.
This version enriched with toasted hazelnuts enhances the rustic flavor of red wine, unlike the white wine taralli, giving a crunchy and even more appetizing note that makes each bite a journey of pleasure. A simple, quick, and irresistibly authentic dessert.

Follow the aroma… the recipe continues!

I almost forgot… Check out my review of the stand mixer KitchenAid 5KSM60SPX with 5.6-liter lift bowl my great ally in preparing large leavened products, sweets, and much more.
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Difficulty: Very easy
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 25 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Winter, Christmas

129.78 Kcal

calories per serving

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Energy 129.78 (Kcal)
Carbohydrates 19.56 (g) of which sugars 9.48 (g)
Proteins 1.64 (g)
Fat 5.38 (g) of which saturated 0.53 (g)of which unsaturated 4.59 (g)
Fibers 1.96 (g)
Sodium 31.25 (mg)

Indicative values for a portion of 33 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 2/3 cups flour
1/2 cup red wine
2/3 cup sugar
1/2 cup toasted hazelnuts
1 1/2 tsp baking powder (for desserts)
7 tbsps sunflower oil
1/4 tsp fine salt
1/2 cup granulated sugar

Tools

1 Stand Mixer

Preparation

First, chop the hazelnuts not too finely, nor too coarsely, and set aside.
Place the wine, oil, granulated sugar, then salt, baking powder for desserts, and finally the flour in the stand mixer.
Knead with the paddle at a medium-low speed until the dough forms (it will take very little time). Then add the chopped hazelnuts and start the mixer again, still at medium-low speed (I use speed between 2 and 3) until the dough is smooth and homogeneous.
With the help of a scraper, pour the dough onto the work table and form a dough ball. Wrap it in plastic wrap and let it rest in the refrigerator for about half an hour.
In the meantime, prepare the sugar to coat the cookies, line a baking tray with parchment paper, and preheat the oven to 350°F. After the resting time, take the dough from the fridge and cut it into pieces (you’ll get about 25) of 30 g each. Stretch them into logs. Roll them to form little rings, pass them in sugar, and place them on the baking tray.
Bake the cookies at 350°F for 20-25 minutes until golden.
Once baked, let them cool. They are good warm, but the next day… they are perfect.
And here are your wine cookies with hazelnuts ready!