Little Wine Cookies / Biscottini al Vino
This is a pastry dough that I use for the Easter pie in my first book, Ciao Italia, and in filled tarts. It is very versatile and easy to work with. Do not overmix the dough or it will be tough.
Makes two 10-inch pastry shells
This recipe was featured on Season 17 - Episode 1706.
I add more butter, sweet Marsala and a few tablespoons of light olive oil to mine