Italian Wine Cookies: Ciambelline al Vino

Italian Wine Cookies are light, crunchy, and infused with red wine and sambuca. Learn how to make these classic Roman ciambelline al vino with this easy recipe!

Have you ever tasted a cookie made with wine?

Over a decade ago. I was first introduced to this recipe for Italian Wine Biscuits by a former colleague of mine. Since then, I have been looking for more wine cookie recipes to add to my baking repertoire. 

In Italian, these cookies are known as ciambelline al vino and originate in the Lazio area of Rome. My family and friends love them!

Although not the prettiest cookie, what it lacks in appearance, it more than makes up for in taste. This ring-shaped cookie is lightly sweet, with a crumbly, melt-in-your-mouth texture.

Perfect for dipping in coffee, tea, or—as Italians do—in a glass of wine, these cookies have the perfect balance between sweetness and subtle flavor. Best of all, they’re easy to make with just a handful of Italian pantry staples.

Let’s take a look at the prep time and ingredients you’ll need to get started! There is also a video on the recipe card to help you make this cookie recipe.

Prep and Cook Time

• Prep Time: 10 minutes (sifting, mixing, and kneading the dough)
• Resting Time: 30 minutes (for dough to relax)
• Shaping Time: 15 minutes (rolling, shaping, and dipping)
• Baking Time: 18–20 minutes (at 350°F/180°C)
• Total Time: ~1 hour 15 minutes (including resting time)

Ingredients 

 

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and position the rack in the center. Line a large baking sheet with parchment paper and set it aside.

• In a large mixing bowl, sift or whisk together 450-500 grams (3-3⅓ cups) of all-purpose flour, 2 teaspoons of baking powder, 150 grams (¾ cup) of sugar, and a pinch of salt. Make a well in the center of the mixture.
• Pour 125 mL (½ cup) of vegetable oil, 125 mL (½ cup) of red wine, 100 mL (6½ tablespoons) of Sambuca, and 1 teaspoon of anise seeds into the well.
• Using a fork, begin mixing the liquid ingredients and slowly bring in some of the dry ingredients with a fork. Stir gently until the dough starts to come together.
• Once combined, knead the dough lightly with your fingertips until a smooth ball forms. I find it easy to knead right in the bowl. Avoid over-kneading to keep the cookies light.
• Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.

• Cut off a small section of dough and keep the remaining dough covered to prevent it from drying out.
• Pinch off about a tablespoon of dough (approximately 20 grams). I like to use a small cookie scoop for this step.
• Roll each portion between your palms to form a ball, then gently roll it into a small cylinder.
• Place the dough on an un-floured surface and roll it into a rope measuring 6-8 inches (15-20 cm) in length and about ½ inch (1.25 cm) in diameter.
• Shape the rope into a ring and gently press the ends together to seal.

• Lightly dip one side of each cookie in granulated sugar and place them sugar-side up on the prepared baking sheet.
• Bake for 18-20 minutes in the preheated oven or until the bottoms are lightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

You will find that as these wine cookies cool off, they will harden -leaving you with a wonderful crispy and crumby Italian cookie.

Tips

• Although a stand mixer can be used to make these Ciambelline al Vino, I prefer to use a large mixing bowl. 
• Allowing the dough to rest for 30 minutes relaxes the gluten, making it easier to shape. It also gives the cookies a better texture.
• Lightly dipping one side of the cookies in granulated sugar before baking adds a wonderful crunch.
• Bake just until the bottoms are lightly golden (18–20 minutes). Overbaking can make these cookies too hard and dry.

Serving Suggestions

• With coffee or espresso: Their subtle sweetness balances beautifully with a strong cup of coffee.
• With wine: Dip them in a glass of red or dessert wine for a classic Italian treat.
• As a dessert: Serve them alongside a fresh fruit salad or gelato for an elegant finish to a meal.
• On their own: They’re delicious as a light, anytime snack!

FAQ

Italian Cookie Recipes with Anise 

Recipe Inspiration

There aren’t enough hours in the day to explore all of the incredible recipes available online, especially when it comes to Italian cookies! 

One site I’ve grown particularly fond of over the years is an Australian one. I absolutely love their food section. In fact, the original recipe for ciambelline al vino came from that site. You can find it here.

What initially caught my attention was the combination of cocoa powder, sambuca, and wine in the ingredient list. I was curious to see how the cocoa would affect the overall flavor of these wine cookies. Unfortunately, I was disappointed with this variation. It just didn’t taste right to me.

Determined to give this recipe another shot, I decided to tweak it. This time, I drew inspiration from one of my favorite food bloggers, Nicoletta. You can find her recipe here: Sugar Loves Spices. Nicoletta is also from Rome, which is the origin of her recipe.

Nicoletta uses anise seeds to flavor her dough. As someone who loves anise, I thought this addition would perfectly complement the sambuca in these cookies—and I was right!

This version of wine cookies with anise was a huge hit with my family, especially my husband! 

Give it a try—I promise you won’t be disappointed!

★★★★★ If you have made these ciambelle al vino I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

I originally published this post on March 17, 2018 and republished it on March 24, 2025 with updated content, photos and a video. Thanks for sharing!