Wine Cookies Ciambelle al Vino
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!
- Lemon Thumbprint Cookies
- Traditional Italian Breakfast Cookies
- Cinnamon Applesauce Cookies
- Cannestrelli Delicious Italian Cookies
- Italian Almond Cookies
- Italian Taralli
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.
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
- ½ cup white wine (dry)
- ½ cup sugar
- ⅓ cup oil (vegetable oil or light olive oil)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2¼ cups all purpose flour
EXTRAS
- sugar for coating
- ½ – 1 teaspoon anise seeds (if desired add with the flour)
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 cm long) and bring ends together to form a circle. Dip in sugar and and place on parchment covered baking sheets, bake for approximately 25-30 minutes, or golden in colour. Enjoy!
Notes
Nutrition
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Republished from January 2014
I made these cookies according to the recipe but they weren’t crispy but dense. Any idea as to what I did wrong?
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.
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.
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.
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.
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.
I haven’t seen these in forever and a day! Thanks for bringing back memories and reminding me to make them!
Your welcome I hope you enjoy them!
Q: I can’t have seeds of any kind. If I subbed anise extract/flavoring how much should I use? 1/4 tsp maybe?
Hi Contessa, yes I would say 1/4 to 1/2 would be plenty. I make them without and they are delicious. 🙂
Thank you for sharing this beauty with us ! Keeping the recipe for Christmas !
Thanks so much!
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!
Hi Marisa, thanks I hope you enjoy them, no our area has been pretty good, grape picking almost finished actually. Have a great week.
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?
Hi Debbie, I think every Region in Italy has their own recipe for wine cookies. Yours sound delicious.
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.