Line a baking sheet with parchment paper. Pour a little more than half a cup of granulated sugar onto a shallow plate (you won’t need it all).

Now add the wine and finish mixing. ➡️ I used 60 g white wine and 15 g Pedro Ximenez, but the original recipe uses Muscat de Frontignan. Some store-bought cookies list rosé wine among the ingredients.

Place the dough on your work surface and roll it into a log, then split it lengthwise. Cut into pieces. Weigh out 12 g portions, then roll each into a ball until all the dough is used.

Here’s the sweet wine I added to the white wine. Roll a ball between your palms, then place it on the work surface and roll it out a bit more with your fingers, tapering the ends slightly. Shape each ball this way.

Roll all the cookies in sugar and arrange them in rows on the baking sheet. ➡️ I think it’s best to sugar only one side so they’re not too sweet. The sugared side will be the top, so place the unsugared side down on the baking sheet.

Bake in a preheated convection oven at 330°F (165°C) for just under 20 minutes. They should be lightly golden and dry. I let them cool in the oven with the door slightly open because they seemed a bit soft in the center.

Here they are, and here are the zézettes you can buy in Sète. If you follow my recipe, they’ll turn out just the same; they’re delicious on their own or dipped in coffee, café au lait, or wine.