Rosquillos de Vino - Spanish Wine & Anise Cookies

As tempting as warm cookies from the oven are, these cookies are very crumbly and best to eat when completely cooled.

This recipe is: Gluten-Free, Soy-Free


Yields: 32


Total Time: 40 mins

Prep Time: 30 mins

Nutritional Information
(Per Serving)

Calories
120

Total Fat
7g

Saturated Fat
3.5g

Cholesterol
15mg

Sodium
20mg

Total Carbohydrate
13g

Dietary Fiber
1g

Sugars
6g

Protein
1g

Calcium
--




Ingredients
  • ½ cup whole hazelnuts
  • 2½ cups gluten-free all-purpose flour, sifted
  • ¼ cup plus 4 teaspoons sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup Spanish white wine
  • 2 tablespoons anise extract
  • 1 cup unsalted butter, room temperature
  • Small bowl of cold water
  • 1 cup powdered sugar


Directions
  1. Preheat oven to 325 degree F. Line three baking sheets with parchment paper and set aside.
  2. Place hazelnuts into a food processor and blend until nuts are ground. Place ground nuts into a mixing bowl and mix together with the sifted gluten-free all-purpose flour. Place this mixture onto one of the parchment-lined baking sheet and evenly spread out. Bake for 10 minutes, stirring halfway through to evenly toast.
  3. Once the flour and nuts are toasted and cooled, place them back into the mixing bowl and whisk in the sugar, cinnamon, nutmeg and salt.
  4. In a measuring cup, mix together the white wine and anise extract. Add this mixture, as well as the butter into the toasted flour mixture and use a rubber spatula or your hands to combine these ingredients. Let rest for 10 minutes.
  5. Scoop the dough into tablespoonful-sized balls and place onto remaining parchment-lined baking sheet.
  6. Dip your hands into the bowl of cold water and then pick up one piece of dough. Roll the ball of dough into a ½-inch long log and the place back onto baking sheet. Carefully shape the log into a half-moon curve. Repeat with each piece of dough.
  7. Bake for 15 minutes, remove from oven and let cool on baking sheet for 5 minutes.
  8. Place powdered sugar onto a large plate. Gently coat each cookie with the powdered sugar and transfer to a cooling rack to cool completely.





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