In a large bowl, whisk together the flours, baking powder and salt; set aside.

In a small bowl, whisk together the sugar, wine and oil.

Combine the wine mixture to the flour mixture. Stir together until the dough comes together. Start out with 2 cups of the combined flour and add more flour a tablespoon at a time (I used more einkorn flour)until you get a consistency that could be worked with. The dough should be a little softer than a pasta frolla dough.

Wrap the dough in plastic wrap and let it rest in the refrigerator for about 20 minutes.

While the dough is resting, preheat the oven to 350 F and line your baking sheets with parchment paper. I lined two as you want to leave some space between the cookies as they spread while they bake.

Take out the dough from the refrigerator and put on a clean counter. Start to take out portions of the dough and roll them into cylinders about 5 inches long.

Roll each cylinder in some sugar and form into a ring by bringing the ends together and pinching them softly. Place each ring on the tray.

Bake for about 20 minutes or until medium-dark golden.