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!
Servings 48 cookies
Calories 74kcal
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.
- Step by step photos can be found in the article. You can also watch the video on the recipe card to see how easy this recipe is to make!
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
Serving: 1cookie | Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Potassium: 31mg | Sugar: 3g | Calcium: 9mg | Iron: 0.5mg
