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 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!
Be sure to watch the video!
Wine Cookies Ciambelle al Vino, a delicious crunchy not too sweet Italian fall cookie, made with white wine. Fast and easy.
- 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)
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Pre-heat oven to 350° (180° celsius)
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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.
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Transfer to a slightly floured flat surface and knead lightly approximately 10 times. Dough will be soft, so don’t work it too much.
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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!
Republished from January 2014
Vince Martino says
Hi I just posted a comment. My mother used to make a kind of cookie that you our on or dipped in honey. They were flat about 1& a half inch wide with a jagged edge ( she used the tool to get that look). We called them honey cookies. Can you think of anything that resembles that? Thanks.
Rosemary says
Hi Vince, so I am thinking you may be talking about either Pizzelle cookies or Frappe (https://anitalianinmykitchen.com/frappe/). Could it be either of these?
Jennifer says
You may be talking about Cartellate. In my family we dipped them in thick Vino Cotto wine syrup, but some dipped them in honey. They were my favorite.
Rosemary says
Thanks so much Jennifer.
Vince Martino says
Hi, my mother made these almost exact cookies. One of my favorites. I still make them. She used to use homemade grape wine, and they were light red in color. I use bought red wine and they turn out blue! But thanks for keeping it alive….. Also. we put them in a cookie jar and they would last a very long time.
Rosemary says
Hi Vince, thanks so much. Hmm makes you wonder what’s in store bought wine!
Annamaria says
Hi! These are truly Italian cookies! I’m 100% Italian from Bari, Italy. My Aunts (on my dad’s side) make these all the time but they won’t give me the recipe. They’re stingy like that, lol. So my question is, what wine would you use for these? My mom will use anything on hand for other cookies but I want to know what would be the best one to use. I’m assuming it would be a sweet one. Thank you so much for posting!
Rosemary says
Hi Annamaria, thanks so much, haha sorry about your Aunts not sharing. I actually use dry white wine, but I no some people prefer red (always dry though). To tell the truth I have never used a sweet wine. Let me know how you like them.
Donica Smith says
I am new to your website and love it. I find it very helpful that you add at the end the nutritional information but I don’t see a serving size listed. Is it one cookie per serving? I’m looking forward to making some of your recipes I just can’t decide which to make first.
Rosemary says
Hi Donica, thanks so much. Yes it is one serving, at the top of the recipe it says Servings – 20 cookies and then the Nutritional info says Per serving. Hope that helps. And I hope you enjoy the recipes. Have a great day.
connie says
Hi , can these cookies be frozen? I make them a lot but I have never froze them but now I need to bake in advance for a party, HELP !!! The recipe is truly Italian thank you !
Rosemary says
Hi Connie, I have frozen these and they were fine. Thanks so glad you like them. Have a great weekend.
connie says
Grazie mille , Rosemary , Have a great weekend !!
Rosemary says
Hi Connie, thanks so much have a great weekend you too!
Lana says
Awesome recipe! Loved it. Thank you!
Rosemary says
Hi Lana, thanks so much, so glad you enjoy them. Happy Easter.
MARY A. RONDA says
My grandmother is from Abruzzi and she made these cookies. The only difference is that she uses White Port Wine and the same amount of oil as the wine (1/2 cup each) and they come delicious. They are neither hard or soft. hey are just right…..
Rosemary says
Hi Mary, it seems every Region in Italy has their own way of making these cookies. 🙂
Dolly says
Hi Rosemary
I’m making these today and I’m finding the dough is splitting and falling apart. Any suggestions.
Rosemary says
Hi Dolly, sorry maybe you added too much flour, but try adding a little more oil and white wine (maybe start at a tablespoon). Hope that helps. Happy New Year.
Paul says
Just finished making a batch. They turned out perfectly and so easy to make. They bring back memories of my childhood. Thank you very much for sharing the recipe, it will be one that I will return to and cherish, when I need a little comfort and nostalgia. Will be bringing the batch to our family dinner. Can’t wait to dunk these into an espresso and/or vin santo.
Rosemary says
Hi Paul, thanks so much, so glad I brought back happy childhood memories, they are the best. Happy New Year.
Claudette says
Excellent!!! My grandmother use to make theses cookies to dunk in coffee Christmas morning. Thx for bring a fond memories.
C
Rosemary says
Hi Claudette, so glad I could bring back fond memories. Have a great weekend.
Pam says
very hard, taste is good, wine comes out at end. Anyway to make hard ones a little softer?
Rosemary says
Hi Pam these cookies are hard and crunchy, that’s how they are supposed to be. 🙂
Michele says
These look great Rosemary! How long will the cookies keep in an airtight container? Thanks!
Rosemary says
Hi Michele, they keep up to 3 days in an airtight container. 🙂
Lisa says
I made these cookies according to the recipe but they weren’t crispy but dense. Any idea as to what I did wrong?
Rosemary says
Hi Lisa, I’m not too sure what you mean by dense, I just re made them and they are crunchy. Did you knead it enough? You really don’t need to add any extra flour, the dough is a bit sticky but not overly. Let me know.
Trish says
Just made these for the first time and one pan is already gone these are definitely a keeper. Now I am making them with red wine and see how these taste. I’ll keep you updated. Thanks for your great recipes bring back a lot of memories from my childhood.
Rosemary says
Hi Trish, so glad you enjoyed them and your welcome, so glad I could bring back some childhood memories. Let me know how they are with red wine. Have a wonderful Sunday.
Sandra Panepinto says
Hi Rose
I would like to thank you for this recipe. My mum who is now 87 used to make these but she no longer does. She too is from Frosinone and used olive oil, unfortunately she never had a written recipe it was all in stored in her head. Thank you once again for bringing back my childhood memories.
Rosemary says
Hi Sandra, thanks and your welcome. 🙂 I know what you mean, my mother-in-law who used to make all these amazing things can no longer make them either or remember recipes, I am so glad that I wrote them down.
cakespy says
I haven’t seen these in forever and a day! Thanks for bringing back memories and reminding me to make them!
Rosemary says
Your welcome I hope you enjoy them!
Contessa says
Q: I can’t have seeds of any kind. If I subbed anise extract/flavoring how much should I use? 1/4 tsp maybe?
Rosemary says
Hi Contessa, yes I would say 1/4 to 1/2 would be plenty. I make them without and they are delicious. 🙂
2pots2cook says
Thank you for sharing this beauty with us ! Keeping the recipe for Christmas !
Rosemary says
Thanks so much!
Marisa Franca @ All Our Way says
I am definitely going to make some — after we come back from the seaside. I’ve been wanting a good recipe. Years ago, an Italian lady gave me the recipe. When we got back to the States I couldn’t find it! I hope you haven’t been affected by the horrible rains in your area. Not good for anything — especially the grapes and produce. Abbracci!
Rosemary says
Hi Marisa, thanks I hope you enjoy them, no our area has been pretty good, grape picking almost finished actually. Have a great week.
Debbie Sanguinetti says
My family made these every holiday and would look forward to dunk in my coffee. My moms side is from Bari and Palermo. My dad from Genoa. Of course being Italian there’s never a recipe. I know sugar wasn’t used and after they would shape them they would boil and bake oh an used anise seeds. If you keep in the freezer they last much longer. No defrosting just eat and dunk?
Rosemary says
Hi Debbie, I think every Region in Italy has their own recipe for wine cookies. Yours sound delicious.
Tom Tryban says
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.
Rosemary says
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.
Linda says
The biscuits are delicious and easy to make. . I used home made red wine.
Thank you for sharing.
Rosemary says
Hi Linda, so glad you liked them and yes red wine is a great choice.
Kristen Chidsey says
These are so fun! I would love to make these for my next GNO!
Rosemary says
Thanks Kristen, hope you enjoy them.
John says
I was introduced to these as being twice baked. Can you explained the difference? How would you bake them twice?
Thank you,
Rosemary says
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.
Joanne says
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.)
Rosemary says
Hi Joanne, so glad you like it, a lot of people prefer these cookies with red wine. Have a great weekend.
Angela says
Hello,
Any recommendations for what type of white wine tasting best in these? Can’t wait to make them!
Rosemary says
Hi Angela, I actually use homemade, but any dry white Italian will do. 🙂 Let me know how you liked them.
Julia says
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
Rose says
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! 🙂
Julia says
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.
Rose says
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.