New this month
Get the Allrecipes magazine

Red Wine Sesame Biscuits

IRENED

"These biscuits are crunchy and not too sweet. I like to use a soft red wine for these delicious sesame coated treats."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 55 cals
Original recipe yields 48 servings (4 dozen)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets.
  3. Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.

Nutrition Facts


Per Serving: 55 calories; 2.7 g fat; 6.6 g carbohydrates; 0.9 g protein; 4 mg cholesterol; 46 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 10
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Strange but likeable. I used a Cabernet in this and the biscuits turned out to be a grayish color that's not very appealing. Next time, I'll add a little red food coloring. I agree with other re...

Most helpful critical review

This recipe suffers from a problem I have found to be all too common on this site: Vague instructions. The recipes says to roll the dough into log shapes. How many? 2? 4? 10? Then it says t...

Most helpful
Most positive
Least positive
Newest

This recipe suffers from a problem I have found to be all too common on this site: Vague instructions. The recipes says to roll the dough into log shapes. How many? 2? 4? 10? Then it says t...

Strange but likeable. I used a Cabernet in this and the biscuits turned out to be a grayish color that's not very appealing. Next time, I'll add a little red food coloring. I agree with other re...

Very good recipe. Easy to make and, as advertised, the cookies are crunchy and lightly sweet. For those that may want to try it out: I didn't toast the seeds prior to coating the cookies and it...

Surprisingly yummy. I have a tendency to try weird recipes, this qualified. The 5 minute rest time was important. It gets the baking powder activated. You want to keep those air pockets! I was ...

These were pretty good. They have a crisp outside and are only tinged with sweetness. The biscuits are very dense-don't use these if you're looking for something fluffy. I used the egg white ...

Loved these! I am a big fan of sesame so had to try these. Want to thank the other reviewers for the tips. I too excluded egg white - not needed. I used way more sesame seeds than 2 T. thoug...

I've made these several times now. Very addicting. Definitely don't need the egg white wash. I don't know why I didn't rate this when I first tried it. When I saw it in today's daily e-mail ...

I couldn't get my dough to roll, it just crumbled and fell apart. maybe I did something wrong....

I eliminated the salt. Instead of using an egg white to adhere the sesame seeds, I just rolled the dough into balls, and pressed into raw (not roasted) sesame seeds. These remind me of biscotti...