Here is my personal version of light round rigoli cookies. Naturally, they differ from the real rigoli not only in shape but also in ingredients. They do not contain butter and milk and are kneaded with white wine, but if you want, you can also replace it with water.
The wine flavor is not very noticeable in these cookies, and they can be easily dipped in tea or milk. Children can also eat them as the wine evaporates during baking.
They are really light and enjoyable, let’s say one leads to another.
Finally, I discovered how to stripe them by chance reading recipes on the web.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Cooking time: 15 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 4 cups Flour
- 3/4 cup Sugar
- Egg (1)
- 1/2 cup Corn Oil
- 2/3 cup White Wine (Wine can also be replaced with water)
- 1 packet Baking Powder
- 1 packet Vanillin
Tools
- Rolling Pin
- Pastry Cutter
Preparation
Sift the flour with the baking powder and vanillin in a large bowl.
Add the liquids (oil and white wine) and knead with your hands until you get a compact dough.
Wrap the dough in plastic wrap and leave in the refrigerator for an hour.
Roll out the dough with the rolling pin and then stripe it with the pastry cutter without pressing too hard. Just enough to obtain the striped shape.
Use a glass to cut out the edges to obtain the rigoli cookies.
Gently place the cookies on a baking sheet lined with parchment paper.
Bake at 392°F (200°C) for about 13/15 minutes.
Serve the cookies with tea or coffee, for breakfast and snack time.
Round Light Rigoli Cookies
Homemade round light rigoli cookies are not an imitation of rigoli, but they are nonetheless enjoyable and just as light. They retain their crunchiness for about a week if stored in a dry place.
Store the cookies in a tin box or an airtight container for up to a week, and no longer.
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