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
Monica says
January 1, 2019 at 5:16 pmTurned out great! Taste just like my grandmother’s cookies. I plan to make them again with red wine!
Rosemary says
January 1, 2019 at 5:35 pmHi Monica, thanks so glad you enjoyed them, let me know how they are with red wine. Happy New Year.
Monica says
February 18, 2019 at 4:35 pmHello 🙂
I made them with red wine and they look more purple versus pink. What type of wine would make them look pink? The purple ones are still good though 🙂
Monica
Rosemary says
February 18, 2019 at 4:41 pmHi Monica, I have never made them with red wine only white, but I would use a dry red wine (Italian of course 🙂 ). What did you use?
Monica says
February 18, 2019 at 5:06 pmCabernet 🙂
I’ll ask my dad what my grandmother used. She was born in Italy and made wine cookies all the time. Pink and the standard white. I’ll let you know! 🙂 I plan on making more of your recipes:)
Rosemary says
February 18, 2019 at 5:57 pmHi Monica, ok sounds good, let me know.
Vince Martino says
September 25, 2018 at 8:58 amHi 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
September 25, 2018 at 3:08 pmHi 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
October 2, 2018 at 3:06 amYou 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
October 2, 2018 at 9:50 amThanks so much Jennifer.
Vince Martino says
September 25, 2018 at 8:51 amHi, 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
September 25, 2018 at 3:10 pmHi Vince, thanks so much. Hmm makes you wonder what’s in store bought wine!
Annamaria says
August 24, 2018 at 10:40 pmHi! 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
August 24, 2018 at 11:29 pmHi 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
April 26, 2018 at 1:07 amI 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
April 26, 2018 at 8:23 amHi 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
April 5, 2018 at 8:31 pmHi , 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
April 5, 2018 at 11:06 pmHi Connie, I have frozen these and they were fine. Thanks so glad you like them. Have a great weekend.
connie says
April 6, 2018 at 11:36 pmGrazie mille , Rosemary , Have a great weekend !!
Rosemary says
April 7, 2018 at 12:23 amHi Connie, thanks so much have a great weekend you too!
Lana says
March 28, 2018 at 2:45 amAwesome recipe! Loved it. Thank you!
Rosemary says
March 28, 2018 at 4:08 pmHi Lana, thanks so much, so glad you enjoy them. Happy Easter.
MARY A. RONDA says
January 31, 2018 at 10:49 pmMy 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
February 2, 2018 at 7:59 pmHi Mary, it seems every Region in Italy has their own way of making these cookies. 🙂
Dolly says
December 31, 2017 at 7:09 pmHi Rosemary
I’m making these today and I’m finding the dough is splitting and falling apart. Any suggestions.
Rosemary says
December 31, 2017 at 10:23 pmHi 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
December 31, 2017 at 6:49 pmJust 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
December 31, 2017 at 10:19 pmHi Paul, thanks so much, so glad I brought back happy childhood memories, they are the best. Happy New Year.
Claudette says
December 15, 2017 at 3:56 pmExcellent!!! My grandmother use to make theses cookies to dunk in coffee Christmas morning. Thx for bring a fond memories.
C
Rosemary says
December 16, 2017 at 8:48 pmHi Claudette, so glad I could bring back fond memories. Have a great weekend.
Pam says
December 11, 2017 at 7:46 pmvery hard, taste is good, wine comes out at end. Anyway to make hard ones a little softer?
Rosemary says
December 14, 2017 at 11:39 amHi Pam these cookies are hard and crunchy, that’s how they are supposed to be. 🙂
Michele says
December 7, 2017 at 2:36 pmThese look great Rosemary! How long will the cookies keep in an airtight container? Thanks!
Rosemary says
December 7, 2017 at 6:15 pmHi Michele, they keep up to 3 days in an airtight container. 🙂
Lisa says
November 30, 2017 at 3:23 amI made these cookies according to the recipe but they weren’t crispy but dense. Any idea as to what I did wrong?
Rosemary says
November 30, 2017 at 3:16 pmHi 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
November 11, 2017 at 10:56 pmJust 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
November 12, 2017 at 4:01 pmHi 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
October 29, 2017 at 5:02 amHi 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
November 1, 2017 at 10:00 amHi 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
September 18, 2017 at 1:23 pmI haven’t seen these in forever and a day! Thanks for bringing back memories and reminding me to make them!
Rosemary says
September 18, 2017 at 5:24 pmYour welcome I hope you enjoy them!
Contessa says
September 19, 2017 at 12:32 pmQ: 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
September 19, 2017 at 12:49 pmHi Contessa, yes I would say 1/4 to 1/2 would be plenty. I make them without and they are delicious. 🙂
2pots2cook says
September 17, 2017 at 5:58 pmThank you for sharing this beauty with us ! Keeping the recipe for Christmas !
Rosemary says
September 18, 2017 at 5:26 pmThanks so much!
Marisa Franca @ All Our Way says
September 17, 2017 at 1:54 pmI 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
September 18, 2017 at 7:19 pmHi 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
September 16, 2017 at 8:08 pmMy 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
September 18, 2017 at 7:12 pmHi Debbie, I think every Region in Italy has their own recipe for wine cookies. Yours sound delicious.
Tom Tryban says
April 15, 2017 at 6:22 amMy 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
April 15, 2017 at 10:34 pmHi 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
November 22, 2016 at 6:53 amThe biscuits are delicious and easy to make. . I used home made red wine.
Thank you for sharing.
Rosemary says
November 23, 2016 at 7:34 amHi Linda, so glad you liked them and yes red wine is a great choice.
Kristen Chidsey says
August 10, 2016 at 8:03 amThese are so fun! I would love to make these for my next GNO!
Rosemary says
August 10, 2016 at 10:54 pmThanks Kristen, hope you enjoy them.
John says
June 5, 2016 at 10:18 pmI was introduced to these as being twice baked. Can you explained the difference? How would you bake them twice?
Thank you,
Rosemary says
June 7, 2016 at 4:28 pmHi 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
April 30, 2016 at 9:26 pmMade 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
April 30, 2016 at 10:39 pmHi Joanne, so glad you like it, a lot of people prefer these cookies with red wine. Have a great weekend.
Angela says
November 18, 2015 at 3:28 amHello,
Any recommendations for what type of white wine tasting best in these? Can’t wait to make them!
Rosemary says
November 18, 2015 at 8:36 amHi Angela, I actually use homemade, but any dry white Italian will do. 🙂 Let me know how you liked them.
Julia says
April 21, 2015 at 12:29 amHi 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
April 21, 2015 at 4:04 pmHi 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
April 19, 2015 at 1:46 amHi, 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
April 19, 2015 at 4:25 pmHi 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.