1 cup red sweet wine
1 cup granulated sugar
1 cup canola oil
4 cups flour
2 tablespoons baking powder
Additional granulated sugar for rolling dough balls
Whisk together wine, sugar and oil until well blended. Sift flour and baking powder into a large bowl. Create a center well in the flour mixture and pour in the wine mixture. Slowly start to blend the dry and wet ingredients until all are combined and the mixture begins to come together as a dough. The dough will be a bit sticky and oily but, easily able to roll and form balls. If unable to roll dough, add enough (2 tablespoons at a time) flour until dough easily forms a ball. Be aware that adding too much flour will yield a tough biscotti.
Roll and toss heaping tablespoon-size balls into medium bowl with sugar, then roll sugared balls into a log and place on parchment paper covered cookie sheets. Bake at 350 degrees for 10 minutes or until firm to touch and golden brown. Remove from oven and let cool. Store biscotti in a sealed container. They will keep very well in a cool, dry place or you can freeze them and thaw for later use.