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
- Italian Espresso Cookies
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
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Can the white wine be substituted with red wine for a little different version and if so would it be the same ratio of wine? Thanks in advance!
Hi Val, oh yes for sure you can substitute with red wine, the same ratio as the white. I hope you enjoy them. Take care!
I lived in RI my grandma made Wine Biscuits every holiday! I am so happy you posted this recipe. Very easy to make! And yummy! 😊
Hi Paula, thanks so much, so glad I could bring back memories. Take care!
This recipe is bang on …I did add a bit of anise extra and needed a bit more flour as it was very sticky. I also let my dough rest a bit making it extremely easy to roll and dip into the sugar as the recipe called for. Have made this particular recipe multiple times and each time a big hit🍷
Hi Rosanna, thanks so much, so glad you enjoyed them. Take care!
Hi Rosemary, I had finished my Easter cookie baking yesterday (4 were your recipes) until this morning when I received the email with Le Ciambelle con vino. I had such fond memories of these cookies when I lived in Italy, I put off everything I had planned to do this afternoon to squeeze in making these. And I’m so glad I did! I used a dry Banfi and they are exquisite! I want to try them with a red wine, because that’s what I had remembered having before. They were easy, and the dough was very easy to work with. I love your recipes. Grazie mille!
Hi Marianne, thanks so much, so glad you like the cookies and wine cookies are one of our favourites. Take care!
Came across this recipe and tried it immediately! I absolutely love these cookies (italian husband gave it 2 thumbs up 🙂 and a second batch is in the oven as I type this! So easy to make and taste amazing! I used white decorative sugar crystals for the top instead of granulated sugar and on second batch trying pastel color sugar crystals for Easter! Thanks for sharing such an easy and great recipe!
Hi Val, thanks so much, so glad you and your husband enjoyed them. Great idea with the sugar crystals. Take care!
Can you recommend a wine to use?
Hi Val, one of these would work fine, Montepulciano d’Abruzzo, chianti or sangiovese (red wines), Trebbiano, Pinot Grigio or Verdicchio (white wines). I usually use pinot grigio. Let me know how it goes. Take care!
Funny enough I had a small bottle of pinot grigio so just gave it a try before seeing this and they turned out absolutely amazing and delicious! Thanks!
Hi Val, thanks so much so glad you enjoyed them. Take care!
Delicious! Perfect with our mid day espresso! Thanks for the recipe.
Hi Patti, thanks so much, so glad you enjoyed them. Take care!
Thank you for this recipe! I’ve made them a number of times and they come out just like my Nonna’s. This weekend, I substituted rum and a teaspoon of vanilla for the wine. Amazing flavor and an alternative to the traditional. Grazie mille!
Hi Ann Marie, thanks so much, glad you like them and great idea with the rum and vanilla. Take care!
Hello, Rosemary ~
I’ve made your recipe several times and the flavor is what I remember from my mother’s wine cookies!
However, I’d like the cookies to be similar in size.
Can you recommend an amount of dough to use for each cookie? Thanks!
Hi Jo, thanks so much, I would do about 25-28 grams about an ounce. I hope that helps. Take care!