Comments on: Ciambelline al Vino: Italian Wine Cookies

By: Marisa

Marisa — Mon, 26 May 2025 14:20:13 +0000

In reply to Terry. It probably needed just just a little more kneading. I'll be making them soon and will add some additional notes if needed.

By: Terry

Terry — Mon, 28 Apr 2025 18:41:51 +0000

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

By: Marisa

Marisa — Tue, 14 Jan 2025 13:33:03 +0000

In reply to Mia. Mia, we probably measure our dry ingredients differently. I'll rework it in grams soon.

By: Mia

Mia — Tue, 24 Dec 2024 23:08:54 +0000

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!

By: Marisa

Marisa — Fri, 24 Dec 2021 22:15:50 +0000

In reply to mandi. Mandi that’s wonderful to hear! We love them as well!