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.
Be sure to watch the Video!
But what wine is left from last year can be used not only for drinking but also for making delicious Italian Wine 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.
More Cookies You May Enjoy!
Traditional Italian Breakfast Cookies
Cannestrelli Delicious Italian Cookies
This is one of those recipes fast and easy cookie recipes.
Wine Cookies Ciambelle al Vino
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.
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!
Wine Cookies / Ciambelle al Vino
Ingredients
- 1/2 cup white wine
- 1/2 cup sugar
- 1/3 cup oil (I used corn oil)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 1/4 cups flour
- sugar for coating
- 1/2 - 1 teaspoon anise seeds (if desired)
Instructions
- Pre-heat oven to 350° (180° celsius)
- In a medium mixing bowl add wine, oil, sugar, salt and baking powder (add anise seeds if using) mix well, gradually add flour, a little at a time, until 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 25-30 minutes, or golden in colour. Enjoy!
Nutrition
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Republished from January 2014
Kirsten says
Is this recipe in your Authentic Italian Desserts book?
Rosemary says
Hi Kirsten yes they are.