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
Just in case you are wondering, anise seeds (aniseed) are a spice and refer specifically to the seeds of the anise plant. Using anise seeds in baking imparts a sweet and very aromatic licorice flavor.
Yes! White wine provides a lighter, slightly different taste.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container for up to 3 months.
No, I do not recommend this. I've tested it, and unfortunately, the oil tends to seep out.
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!
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 ciambelle al vino I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Wine Cookies: Ciambelline al Vino
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Ingredients
- 450-500 grams flour, all purpose approximately 3-3⅓ 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 6½ 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.
Video
Notes
- 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.
Nutrition
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!
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Mary
How much Cocoa Powder? Looking forward to making these and I could just wing it but best to do it properly. Thanks :))
Maria
Hi Mary, the original amount was 2 tbsp unsweetened cocoa powder (I included the link to the recipe in the article). As I mentioned, I really did not like how it tasted in combination with the wine. I guess you would have to try it to see if you like it 🙂 Thanks so much for stopping by.
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 🙂