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!
Wine Cookies / Ciambelle al Vino
Ingredients
- 1/2 cup white wine (dry)
- 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 all purpose 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
Christine says
Any particular type of white wine? Any particular type of flour? (Is all purpose okay?) Has anyone tried olive oil?
Rosemary says
Hi Christine, I corrected the post to show that it should all purpose flour and dry white wine doesn’t have to be a really expensive one, (which ever one you like). I usually go for an Italian :).
Maria says
Great recipe just like my Italian mom used to make. Highly recommend 🙏🏼❤️
I put them in my freezer afterwards. Love the crunchiness!
My mom taught me from Roma. Now leaving in Leamington Ont.
Aniseed is the best way to go. Tried the fennel, just not the original recipe and I don’t like the taste.
Great with an Expresso.
Rosemary says
Hi Maria, thanks so much glad you like it and that it’s like your Mom’s. Take care.
Deb Finelli says
I make these all the time! We love them. I do have a question for Rosemary. Mine come out very hard. And in 1 day are even harder? Any suggestions?
I make lots of recipes in you book and love them all.
Thank you.
Rosemary says
Hi Deb, these cookies are quite hard, that’s why Italians usually dip them in coffee or wine to soften them up.
Luciana says
I only have prosecco do you think that would work?
Rosemary says
Hi Luciana, I really don’t know, try it I don’t think it will hurt it and it might be really good. Let me know if you do.
dominic maltese says
perfect, easy to make and very good.
Rosemary says
Hi Dominic, thanks so much. Take care.
Irene says
These cookies are delicious! They taste exactly like the ones my brother-in-law’s mother (from Calabria) makes at Christmas. And what a great way to finish up leftover wine. I made half plain and half with fennel seeds since I didn’t have anise (which I personally like better, both are great). They are crunchy and have a unique taste that is so addictive. Thanks so much for letting me recreate these cookies at home!
Rosemary says
Hi Irene, thanks so much, so glad you like them. They are one of our favourites too.
Kirsten says
Is this recipe in your Authentic Italian Desserts book?
Rosemary says
Hi Kirsten yes they are.
anne Morissette says
Terrific! Nice and crunchy, very tasty cookie. Dough is easy to make and work with. I folded in chopped walnuts and raisons into each cookie…a bit more work forming each cookie but a delicious addition. I am a wanna-be Italian living in Toronto.
Rosemary says
Hi Anne thanks so much, so glad you enjoyed them. Great idea with the raisins and walnuts. Have a great weekend. And I wanna be living in Toronto! 🙂
Luisa Bellissimo says
I remember my Nonna use to make a version of these!
They were so yummy!
Thanks for sharing! I will definitely be making them very soon!
An Italian Canadian from Woodbridge, Ontario,, Canada
Rosemary says
Hi Luisa, thanks I hope you like them. Let me know.
Fran says
Thank you so much for this recipe. ..my mom used to make these all the time , but as she got older she forgot and was so confused and never wrote down recipes….now she gone and I can make are these again …my kids love them…thanks again.
Rosemary says
Hi Fran, thanks so much, so glad you found the recipe. Have a great weekend.
Virginia says
Can I use red wine
Rosemary says
Hi Virginia, sure red wine works well too.
SPC says
Wonderful way to use up leftover wine! Made these with wine, red, a mix of both and they always come out delicious! Thank you for sharing your recipe!
Rosemary says
Hi SPC, thanks so much, glad you enjoyed the recipe.