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
.
Republished from January 2014
My mum used to make these all the time. She used to brush egg on the top and sprinkle sesame seeds on the top. They were delicious. She also said they were an old Spanish recipe 🤣🤣🤣🤣🤣
Hi Yolli, thanks, that sounds like a good idea too, and yes I think most of the Mediterranean countries have similar recipes.
Hi Rosemary,
I am going to make these this weekend (so excited)! I was curious, what type of white wine do you normally use?
Thanks in advance,
Corey
Hi Corey, I usually use a dry white Italian wine, no specific brand.
Thank you, Rosemary!
Turned out great! Taste just like my grandmother’s cookies. I plan to make them again with red wine!
Hi Monica, thanks so glad you enjoyed them, let me know how they are with red wine. Happy New Year.
Hello 🙂
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
Hi 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?
Cabernet 🙂
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:)
Hi Monica, ok sounds good, let me know.
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.
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?
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.
Thanks so much Jennifer.
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.
Hi Vince, thanks so much. Hmm makes you wonder what’s in store bought wine!
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!
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.
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.
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.
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 !
Hi Connie, I have frozen these and they were fine. Thanks so glad you like them. Have a great weekend.
Grazie mille , Rosemary , Have a great weekend !!
Hi Connie, thanks so much have a great weekend you too!
Awesome recipe! Loved it. Thank you!
Hi Lana, thanks so much, so glad you enjoy them. Happy Easter.
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…..
Hi Mary, it seems every Region in Italy has their own way of making these cookies. 🙂
Hi Rosemary
I’m making these today and I’m finding the dough is splitting and falling apart. Any suggestions.
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.
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.
Hi Paul, thanks so much, so glad I brought back happy childhood memories, they are the best. Happy New Year.
Excellent!!! My grandmother use to make theses cookies to dunk in coffee Christmas morning. Thx for bring a fond memories.
C
Hi Claudette, so glad I could bring back fond memories. Have a great weekend.
very hard, taste is good, wine comes out at end. Anyway to make hard ones a little softer?
Hi Pam these cookies are hard and crunchy, that’s how they are supposed to be. 🙂
These look great Rosemary! How long will the cookies keep in an airtight container? Thanks!
Hi Michele, they keep up to 3 days in an airtight container. 🙂