Italian Wine Cookies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Italian Wine Cookies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Italian Wine Cookies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 1/2 cups vegetable oil
• 2 1/2 cups red wine
• water
• 12 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1 cup honey, warmed slightly
• Warm the wine and oil over medium heat. Remove from heat and

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

add 12 cups of flour

Step 2: Technique & Execution

Stir in water, 1/2 cup at a time, until the dough comes together in a soft ball

Step 3: Technique & Execution

Roll the dough into a snake and cut into two inch pieces

Step 4: Technique & Execution

Run each piece over a basket or use a fork to get ridges in the dough

Step 5: Technique & Execution

Heat oil for frying in a large pot

Step 6: Technique & Execution

Deep fry cookies until medium brown