Are you looking for ways to use leftover wine? These traditional rustic looking Ciambelline al Vino are 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 an Italian wine cookie that has an irresistible crumbly texture. You won't believe how easy this recipe is!
500gramsflour, all purposeapproximately 3 1/3 cups
125mLvegetable oil1/2 cup
125mL red wine1/2 cup
100mLSambuca6 1/2 tablespoons
1teaspoonanise seedsor more to taste
extrasugar for dipping
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 1/2 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.
There is an idle time of 30 minutes.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.