by Ciambelline al Vino, Italian Wine Cookies, are traditional ring-shaped cookies that truly don’t need much introduction in an Italian kitchen.
They’re somewhat rustic in appearance, studded with wine-soaked anise seeds and have a delicate lemon scent.
If you’re new to this style of Italian cookie, you’ll be happy to know they’re easy to make, using just a few simple ingredients you likely already have on hand.
They’re also naturally dairy-free, making them a lovely option for anyone following a special diet.
Traditionally, these Ciambelline al Vino are enjoyed after dinner, served with a glass of wine for dipping. They also pair beautifully with liqueurs that complement the aroma of anise seeds, such as Sambuca or even Ouzo if you’re so inclined—though in our house, my husband swears by grappa.
However you choose to enjoy them, these cookies have a way of turning an ordinary moment into one worth lingering over.
Let’s get baking!
Ingredients for Ciambelline with White Wine
These wine cookies rely on a short list of ingredients such as flour, sugar, baking powder, and a dash of salt. But it’s the olive oil and white wine that give these cookies a rustic appearance, while the anise seeds and lemon zest add an unforgettable aromatic taste.
How to Make Italian Wine Cookies
This, my friends, is where the fun begins. You’ll love the aroma as you shape these little morsels and even more so after biting into one!
1- Start by soaking the anise seeds in white wine for approximately 30 minutes. The liquid not only softens the seeds slightly but also infuses the wine with their aromatic essence.
2- Whisk in the oil, sugar and lemon zest till well incorporated.
3- Add in the flour, baking powder and salt, and stir well with a wooden spoon until the dry ingredients are well incorporated.
4- When all ingredients are well combined the dough will form a cohesive ball and pull away from the bowl.
5- Transfer the dough to a work surface and knead slightly into a ball. The dough is soft and manageable to work with, but if needed, you can lightly dust it with flour to help shape it into a ball. Then, wrap the dough in cling wrap, and allow it to rest for 30 minutes before shaping.
6- If you’re feeling adventurous and want to shape the wine cookies into twisted circular rings, pinch off approximately 25 grams of dough and roll it out to 8 inches long. Then bend the rope, twist it together and shape it into a round ring while pinching the ends together. As seen in the photo above. If you prefer to shape the dough into a simple ring, check out the instructions below.
7- To shape into a simple ring, pinch off approximately 15 grams of dough, roll it out between the palms of your hand into a 4-inch-long strip and press the ends together to seal. You can also loop the ends together into a half circle.
8- Coat the ring-shaped cookies in granulated sugar. You can coat both sides or only one side if you wish.
9- Lay the sugar-coated cookies on a parchment-lined cookie sheet. There’s no need to space them too far apart because they won’t spread but will puff up a little.
10- Bake in a preheated oven set at 350 degrees F. for approximately 18 to 20 minutes. When ready, the wine cookies should be slightly golden around the edges but still somewhat pale on top.
These wine cookies are the kind you’ll learn to make by feeling the dough in your hands and never rushing the process.
With practice, you’ll soon have platefuls of these aniseed, wine cookies waiting to be savoured and slowly enjoyed at the end of a meal. You’ll find yourself making them for family, for friends, and sometimes just because.
I hope when you bake these, they bring you back to the table, amongst family and friends, with a glass of wine in one hand and a ciambelline cookie in the other, always with the comfort of tradition passed down with love.
Happy baking, dear friends!
Love Baking with Anise Seeds?
If you love the aromatic scent of anise seeds, check out these recipes!
Orange Marmalade Cake: This upside-down Orange Marmalade Cake is adorned with glistening orange slices, slathered with marmalade and studded with anise seeds and a touch of rosemary. So moist and flavourful!
Soft Italian Anise Taralli: Soft Italian Anise Taralli have a wonderful aromatic scent from the speckled anise seeds. With crispy outer layers and soft spongy middles, these taralli make a perfect snack for just about any time of the day.
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
This recipe was originally published October 19, 2018 and republished February 7, 2026 with updated content and photos.
Ciambelline al Vino: Italian Wine Cookies
Ingredients
For the Wine Cookies
- 1 tablespoon anise seeds
- 3 fluid ounces white wine
- 3 fluid ounces extra virgin olive oil
- 1/2 cup granulated sugar
- grated lemon zest (from 1 lemon)
- 2 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt
Sugar for Coating the Wine Cookies
- 1/4 cup granulated sugar
Instructions
- Place the anise seeds and white wine in a medium-sized bowl and let them soak for 30 minutes.
- Add the olive oil, sugar and lemon zest and whisk well until incorporated.
- With a wooden spoon, stir in the flour, baking powder, and salt until well combined.
- You will have a soft and manageable dough.
- Transfer the dough onto a work surface and knead slightly into a cohesive ball.
- Cover the dough with cling wrap and allow it to rest for 30 minutes.
- When ready to shape the the cookies, preheat the oven to 350 degrees F.
- Line 2 cookie trays with parchment paper and set aside.
- To shape into a simple ring, pinch off approximately 15 grams of dough, roll it out between the palms of your hand into a 4-inch-long strip and press the ends together to seal. You can also loop the ends together into a half circle.
- You can also shape the wine cookies into twisted circular rings. Check the notes below. (If so, note that it will yield 2 dozen cookies)
- Place 1/2 cup of granulated sugar in a shallow bowl.
- Coat the ring-shaped cookies in granulated sugar. You can coat both sides or only one side if you want less sugar.
- Dip the cookies one at a time in the sugar and transfer them to the prepared cookie sheet.
- Bake in a preheated oven for about 18 to 20 minutes.
- When ready they’ll be pale golden in colour and firm to touch.
- Cool completely.
- Serve as a snack or after-dinner treat for dipping in wine.
These are beautiful! I’ll stick with port or vin santo. No grappa for me!!!
Mimi I’m totally with you on the port!!
I’ve been waiting for this recipe as I love the flavour of anise seeds. Wonderful recipe, I’m so intrigued that the cookies are dunked in wine… why hasn’t anyone ever told me about this before? I feel like I’ve been missing out on something very important.
Lol….I remember my grand mother dipping her bread in wine after Sunday dinner but these are way better! And sometimes all that’s needed to finish off a meal, is a little nibble of these crumbly cookies so definitely reserve some wine for these beauties! They’re gone in one sitting!!
What beautiful cookies! I can’t wait to give them a try!
Thanks Julie! Its just a tiny bit more hands on in twirling them but if pressed for time simply shape into a ring and enjoy! 🙂
These are so beautiful! Thanks for the detailed instructions. Pinning for Christmas time!
Thanks so much! They’re sure to please your guests and make a wonderful excuse to linger at the dinner table!
These cookies look and sound amazing! Can’t wait to add them to my Christmas cookie rotation. And try dipping them in wine. 🙂
Thanks Colleen! Dipping them in wine is a must try…white or red, it’s all good! My husband loves dipping them in his grappa but they’re wonderful nibbles on their own as well!😍
Yum~! I’ve had these delicious cookies a couple of times but was never able to get the hosts to reveal the recipe~ Thanks fore sharing this one!
Your most welcome! They’re quite yummy and disappear quickly….I could nibble on these all day long!
These sound so flavourful Marisa! Love that they are dairy free, and I love even more that they’re meant for dipping in wine!
As much as I love to nibble on these all day long they’re really all you need after an over indulgent meal and dipping in wine is a must Leanne😉
Lemon, anise and olive oil are always a winning flavor combination. I have some of the black anise seeds from Calabria which would be perfect in this recipe. The only problem I forsee is my lack of self control.
I’m sure the black anise seeds would definitely elevate the taste of these ciambellini…will have to look out for those at the Italian specialty store!
Bellissimo ! Grazie milla !
Thank you…glad you like them!
Is there a particular type of white wine that you would recommend to soak the anise in?
Hi Kathleen…any favourite white wine will do! I typically use whichever white wine I may have at the moment and for this recipe I used my husbands homemade Chardonnay!
Hi Marisa,
What is the purpose of letting the anise seeds to strain with the wine and then removing them ?
Would it be fine to add the lemon juice for better flavouring from the grated lemon ?
I am using unbleached organic flour which I find more nourishing.
Regards,
Alessandro
Hi Alessandro! By soaking the anise seeds in the white wine, this infuses the wine with the aromatic scent of the anise seeds. You can definitely add a splash of lemon juice if you like. These cookies are so addictive…enjoy!
I’m in the process of rolling out the dough and having a problem as it keeps slitting. Also I don’t think I’m going to get 30 cookies. Not sure what I did wrong. I followed recipe.
Vilma it sounds like you may have to work the dough a little more…more kneading is probably needed!
We brought these cookies home for out kids from our trip to Italy a few months ago and I found your recipe hoping to recreate them. They were just like the ones we bought only way better!
Mandi that’s wonderful to hear! We love them as well!
I could never get the dough to form. it was incredibly dry and near impossible to work with as shown.
Are the proportions correct with the liquid – total of 6 oz.?
thanks!
Mia, we probably measure our dry ingredients differently. I’ll rework it in grams soon.
Marisa — You mentioned revisiting the quantities in response to a baker who had difficulty with the dough coming together. I had the same problem. After several minutes of kneading, it was just not coming together. I added a little more wine/olive oil (probably less than a tablespoon total), and it improved a little, but that left the dough feeling a little greasy. It was very difficult to roll into 8″ pencil-thin logs as the dough kept splitting apart. My logs were probably double pencil sized and I ended up getting only 12 cookies. I would really appreciate it if you would check on the flour to liquid ratios — or include a weight measurement for the flour. The anise and lemon combination is wonderful, and I would really like to get this recipe to work for me. Thanks in advance
It probably needed just just a little more kneading. I’ll be making them soon and will add some additional notes if needed.