Italian Almond & Extra Virgin Olive Oil Biscuits

Method

Start by measuring all ingredients and place them in a mixing bowl all together: flour, sugar, oil, wine.

Mix with your hands until you get a dough soft and elastic but not sticky.

Let it rest in the bowl covered with a towel for about 20 minutes.

Then pick the dough and start making intorchiate by rolling a bit of dough into twisted shape. 

Line a flat baking tray with parchment paper and preheat the oven at 180 degrees (356 F).

Divide the dough into 24 approximately equal pieces. Roll 2 pieces of dough with the palms of your hands against a flat surface to make them into a rope shape of about 12cm. Pinch one end of the rope together with one end of the other rope, then twist the two ropes around one another to form a twist, with the dough strands crossing twice and meeting at the bottom to form three spaces. Press the ends together at the bottom to seal them. Continue forming the twists until you have filled the baking tray with 12 cookies. 

Press three almonds into each cookie and sprinkle some sugar.

Bake at 180 degrees Celsius (356 F) for about 20 minutes or until golden.

Enjoy!