Wine Cookies Ciambelle al Vino, are a perfect addition to Fall. Light, crunchy and Italian. Fast, easy and made with wine, can’t get any better than that!
Grapes have been picked, fermented, pressed and filtrated and almost ready for tasting in the coming months. But what wine is left from last year can be used not only for drinking but also for making delicious cookies or as they are called in Italian Ciambelle al Vino.
Wine cookies ciambelle al vino have now become a fall tradition in our home, my husband and my kids can’t wait until I make these. You can’t beat Fall for Cookies and Cakes in my books.
This is one of those recipes fast and easy cookie recipes. The dough comes together with no problem at all, and needless to say it is not a sticky dough, it is such a soft smooth dough you may want to continue to kneed it more than needed, but please don’t, it only takes a about ten strokes.
Make short chubby ropes, bring the ends together, dip in sugar and bake in the oven for about 30 minutes. You will then be one step closer to one of the most delicious cookies you can make.
Wine Cookies Ciambelle al Vino
These wine cookies ciambelle al vino are a not- too- sweet, crunchy cookie with a hint of wine. Italians love to dunk them im a glass of wine, more wine the merrier I guess.
I prefer mine with a strong espresso. I am sure tea would work just fine too. Enjoy!
Ingredients (makes approximately 20 cookies)
1/2 cup white wine
1/2 cup sugar
1/3 cup oil (i used corn oil)
pinch of salt
1/2 teaspoon baking powder
2 1/4 cups flour
sugar for coating
Pre-heat oven to 350° (180° celsius)
In a medium mixing bowl add wine, oil, sugar, salt and baking powder mix well, gradually add flour, one cup at a time, till it all comes together.
Transfer to a slightly floured flat surface and knead lightly approximately 10 times. Dough will be soft, so don’t work it too much.
Cut off a little dough at a time, roll into a small chubby rope (about 5 inches (13 centimeters long) and bring ends together to form a circle. Dip in sugar and and place on parchment covered cookie sheets, bake for approximately 30 minutes, or golden in color. Enjoy!
My family’s made these for generations. They’re very popular in the Frosinone region. Only difference? We add anise seeds to ours and use olive oil instead.
Hi Tom, my mother-in-law is from there also and she adds anise seeds, but my husband and kids don’t like them, so I leave them out. Happy Easter.
The biscuits are delicious and easy to make. . I used home made red wine.
Thank you for sharing.
Hi Linda, so glad you liked them and yes red wine is a great choice.
These are so fun! I would love to make these for my next GNO!
Thanks Kristen, hope you enjoy them.
I was introduced to these as being twice baked. Can you explained the difference? How would you bake them twice?
Thank you,
Hi John I think you are thinking of a cookie called Biscotti (meaning twice baked, which I do have a recipe for), I have never eaten a wine cookie that was twice baked. Hope that helps.
Made these yesterday. I used Pino Grigio this time and will try a red next. A quick and easy cookie recipe and most enjoyable with my morning coffee (haven’t tried with wine yet.)
Hi Joanne, so glad you like it, a lot of people prefer these cookies with red wine. Have a great weekend.
Hello,
Any recommendations for what type of white wine tasting best in these? Can’t wait to make them!
Hi Angela, I actually use homemade, but any dry white Italian will do. 🙂 Let me know how you liked them.
Hi Rose, I made the wine cookies again and determined it was my kneading that was the problem. They turned out perfectly this time. I wanted to include a picture proclaiming I did it, but yours are much more perfect than mine. I enjoy your blog and look forward to trying other recipes you have shared. I am Italian and it is my favorite country to visit. Ciao, Julia
Hi Julia, great to hear it. I would love to see a photo, include them whenever you want. Thank you, so glad you enjoy them. Let me know which ones you try and include a photo! 🙂
Hi, I have made these cookies about a half a dozen times and everyone in work, and at home love them. However I find my dough is not as smooth as yours. It seperates as I roll it between my hands. Any suggestions. Thanks for the quick and easy recipe. It will become a part of my repetoire.
Hi Julia, glad you like it, I would suggest maybe putting a little oil on your hands as you roll it or try adding a tablespoon or 2 less of flour. Let me know if that works. Have a great Sunday.