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Wine Cookies Ciambelle al Vino Recipe

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4.9 from 75 reviews

Traditional Italian Wine Cookies, known as Ciambelle al Vino, are light, crisp rings infused with dry white wine and lightly sweetened. These simple, rustic cookies feature a delicate hint of anise and a sugar coating for a perfect balance of flavors, ideal for pairing with coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 2¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup sugar
  • ½ – 1 teaspoon anise seeds (optional)

Wet Ingredients

  • ½ cup white wine (dry)
  • ⅓ cup vegetable oil or light olive oil

Extras

  • Sugar for coating the cookies

Instructions

  1. Preheat Oven: Set the oven to 350°F (180°C) and prepare baking sheets by lining them with parchment paper.
  2. Mix Wet Ingredients: In a medium mixing bowl, combine the white wine, vegetable or light olive oil, sugar, salt, and baking powder. If using anise seeds, add them with the dry ingredients now.
  3. Add Flour Gradually: Gradually incorporate the all-purpose flour into the wet mixture a little at a time, mixing until the dough comes together and is soft but manageable.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead gently about 10 times. Avoid overworking to keep the dough soft and tender.
  5. Shape the Cookies: Pinch off small pieces of dough and roll each into a chubby rope approximately 5 inches (13 cm) long. Bring the ends of each rope together to form a ring shape.
  6. Coat with Sugar: Dip each dough ring into granulated sugar to coat the surface evenly, then transfer to the parchment-lined baking sheets.
  7. Bake: Bake the cookies in the preheated oven for 25-30 minutes, or until they turn golden in color and are crisp to the touch.
  8. Cool and Serve: Allow the cookies to cool on a wire rack before serving. Enjoy them with coffee, tea, or as a delightful snack.

Notes

  • For an authentic touch, use dry white wine such as Pinot Grigio or Sauvignon Blanc.
  • Anise seeds add a subtle licorice flavor typical of traditional Italian versions; omit if not preferred.
  • Do not over-knead the dough to keep the cookies tender and light.
  • Store cookies in an airtight container to maintain their crispness for up to a week.
  • The dough is soft; dusting your hands with flour while shaping helps prevent sticking.

Keywords: Italian wine cookies, Ciambelle al Vino, anise cookies, dry white wine cookie, traditional Italian dessert, baked cookies, sweet rings, holiday cookies

Find it online: https://bakedbylisa.com/wine-cookies-ciambelle-al-vino-recipe/