Are you looking for ways to use leftover wine? This recipe for traditional rustic-looking Ciambelline al Vino is the perfect solution! The ingredients include red wine, sambuca, flour, sugar, baking powder, anise seeds and vegetable oil. White wine can also be used to create Italian wine cookies with an irresistible crumbly texture. You won’t believe how easy this recipe is!
Have you ever tasted a cookie made with wine?
Although not the prettiest cookie, what it lacks in physical appeal definitively makes up for in taste. It is sweet and subtle, with a crumby, fall-in-your-mouth texture – heavenly!
The wine and sambuca give it an unexpected richness, as well.
I love to see how the combination of certain foods will create different flavors once they are baked, and a perfect example is the ingredients used to make these Ciambelline al Vino…
I was introduced to Italian wine cookies by a colleague of mine, who shared his mom’s Italian Wine Biscuits with me. Since then, I have been on the lookout for more wine cookie recipes that I could add to my repertoire!
Are you ready to make some wine cookies? Here’s how…
Instructions
Although a stand mixer can make these Ciambelline al Vino, they can easily be made in a large bowl.
The first thing we will do is to sift the dry ingredients together in a huge bowl.
Alternatively, a whisk can be used to combine all of the dry ingredients thoroughly.
The next step is to create a well in the dry ingredients’ center; add the wet ingredients and the anise seeds.
What are anise seeds?
Just in case you are wondering, anise seeds (aniseed) are a spice and refer specifically to the seeds of the anise plant. When anise seeds are used in baking, they will impart a sweet and very aromatic licorice flavor.
Begin mixing the liquid ingredients and slowly bringing in some of the dry ingredients with a fork. At one point, you can use your fingers to knead the dough a few times gently. Once the dough comes together, cover with plastic film and rest at room temperature for about 30 minutes. This will allow the gluten to relax a little and will make it easier to shape the dough.
Place the dough on a wooden board. There is no need to flour the board to make these cookies.
Pinch off about a tablespoon of dough (approximately 20 grams). Roll each piece of dough into a 6-8 inch strand about ½ inch in diameter. Shape into a ring and press lightly to combine both ends. Please note that you can make this ciambelline al vino any size you like.
Lightly dip one side in a bowl filled with a couple of tablespoons of granulated sugar. Place sugar side up on parchment-lined baking sheets and bake for approximately 20 minutes or until bottoms are lightly browned.
You will find that as these wine cookies cool off, they will harden -leaving you with a wonderful crispy and crumby Italian cookie.
ITALIAN COOKIE RECIPES WE LOVE
Recipe inspiration
There are not enough hours in a day to truly appreciate all of the information available to us on the internet -especially when it comes to recipes.
One site I have grown fond of over the years is an Australian one – I especially love their food section! The original recipe for ciambelline al vino came from that site and can be found here.
This recipe originally caught my attention because it included cocoa powder, sambuca, and wine as part of the ingredients. I was inquisitive to see how cocoa would contribute to the overall taste of these wine cookies… unfortunately, I was disappointed with this variation. It just didn’t taste right to me.
I decided to try this recipe again. This time, I changed it up by drawing some inspiration from one of my favorite food bloggers, Nicoletta, who happens to be from Rome, Italy, just like this recipe’s origins. You can find her ciambelline al vino recipe on her website: Sugar Loves Spices.
Nicoletta uses anise seeds to flavor her dough, which I thought was a great idea. I am a sucker for anise, and besides, I thought it would be the perfect complement to the sambuca flavored wine cookie.
This recipe was a huge hit with my family! I love it for its wonderful, expected taste and its crumbly texture.
Give it a try, and I promise you won’t be disappointed!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these Italian Wine Cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Wine Cookies
Ingredients
- 500 grams flour, all purpose approximately 3 ⅓ cups
- 2 teaspoons baking powder
- 150 grams sugar ¾ cup
- pinch salt
- 125 mL vegetable oil ½ cup
- 125 mL red wine ½ cup
- 100 mL Sambuca 6 ½ tablespoons
- 1 teaspoon anise seeds or more to taste
- extra sugar for dipping
Instructions
- Preheat oven to 350°F (180°C). Place rack in the center of oven.
- Sift dry ingredients together in a large bowl.
- Make a well in the center.
- Add the wet ingredients as well as the anise seeds.
- With a fork, simply begin mixing the liquid ingredients together and slowly bring in some of the dry ingredients.
- Gently knead the dough (with your fingertips) a few times. You will notice that the dough will no longer stick to the sides of the bowl.
- Once the dough comes together, cover with plastic film and allow to rest at room temperature for about 30 minutes. This will allow the gluten to relax a little and will make it easier to shape the dough.
- Place the dough on an un-floured wooden board.
- Pinch off about a tablespoon of dough (approximately 20 grams). Roll each piece of dough into a 6-8 inch strand about ½ inch in diameter. Shape into a ring and press lightly to combine both ends together. Please note that you can make these ciambelline al vino any size you like.
- Lightly dip one side in a bowl filled with a couple a tablespoons of granulated sugar.
- Place sugar side up on parchment-lined baking sheets.
- Bake for approximately 18-20 minutes or until bottoms are lightly browned.
Notes
Nutrition
Mirella
These are delicious! I followed your recipe except I used whole wheat pastry flour. Lovely flavour and the kitchen smells terrific! I’ll be making more, this time with AP flour to compare.
Maria
How wonderful, Mirella! Thanks for sharing!
Fran
Made this recipe again. I didn’t have any sambuca but subbed with Uzo. Same wonderful taste. They are addictive and nice and chewy. Going to add them to my charcuterie for company.!
Maria
How wonderful, Fran! Thanks so much for sharing!
Fran
Hi Maria,
I made these just before Christmas and the dough came together well. I found it difficult to roll into ropes as the dough would fall apart. Your picture before baking make the cookies look nice and smooth. Mine did not. After shaping them into circles the best way I could the taste was very nice once they were baked..
The dough was hard to handle, any suggestions why this was?
Maria
Sorry to hear this Fran. The only thing I can think of is the proportion of dry to liquid. Did you weigh the flour with a scale or was it measured? If it was measured with a scale, when was the last time it was calibrated? I will wait for you to respond and then brainstorm some more with you.
Fran
Hi Maria. I honestly can’t remember which way I measured. Do you think it’s best to weigh it? I may have measured the cups since it’s easier. I think I’ll try weighing next time.
Maria
Hi Fran. Thanks for getting back to me. Weighing is much more precise than measuring flour with a cup as the results vary so much. It had been my experience that if you compare both ways of measuring flour, there can be as much as 1/4 cup difference. You can test it out for yourself and see if there is a difference. Don’t you just love experimenting in the kitchen 🙂
Rhonda Malli
Hello Maria,
This wine cookie recipe looks terrific. Would it be ok to prepare dough in advance and keep in refrigerator for a couple days?
Thank you for your response and happy holidays!
Maria
Happy holidays to you as well Rhonda. I have never tried. I think an overnight stay in the fridge is fine. I would not recommend more than that. I would love to hear about your results if you do decide to try it. Thanks so much for stopping by, appreciate it.
Virginia
Recipe is delicious!! I made them last night so how do I store them . I need them for my daughters wedding on September 28?❤️
Maria
Congratulations Virginia, how exciting! I am thrilled to hear you enjoyed these wine cookies. I store them in an air tight container at room temperature… although they don’t last for more than one week. They can also be frozen. Thanks for stopping by, appreciate it!
Angie
I had these in a restaurant last night and they reminded me of our family’s scalledde (sp?) from Calabria…so delicious! I can’t wait to make yours. If I don’t want to use Sambuca, what other liquid could I substitute? Just more wine?
Maria
Such a wonderful treat! Yes, extra wine is fine. Also grappa or any other liquor… I have also used brandy and they came out fine. Thanks for stopping by Angie.
Paula Barbarito-Levitt
Adoro…this are definitely a favorite of ours. I have a friend from Naples that keeps me in regular supply, but they are addictive and I find myself running back and forth to the tin more times than I would like to admit. A wonderful recipe…
Maria
I know exactly what you are referring to… I am guilty of the same crime! Thanks for stopping by Paula ♥
Nicoletta @sugarlovespices
Oh, my goodness, I had missed your ciambelline al vino rosso! I just adore them! Their rustic look makes them even more appealing in my eyes, they are crumbly, with a beautiful color and the anise seeds and sambuca lend a wonderful touch! Once you start eating one it is hard to stop. And dipped in red wine? A must try! Thank you so much for mentioning me and my recipe. Here in Rome and Lazio they are ubiquitous! 🙂
Maria
You are so right Nicoletta… ciambelline al vino are so addictive! Truly wonderful cookies and a great addition to any cookie platter. Appreciate your comment my friend ♥ Buona Domenica 🙂
Jovina Coughlin
Delicious Italian recipe.
Maria
Agreed! Can’t stop munching on them! Thanks for stopping by Jovina 🙂