Ciambelline al Vino Italian Wine Cookies are traditional ring shaped tiny cookies. They’re somewhat rustic in appearance and studded with wine-soaked anise seeds. A subtle lemon scent permeates throughout this easy to make cookie.
If your new to this type of Italian cookie you’ll be glad to know that its really quite simple to make. Also, with just a few simple ingredients which you mostly likely already have on hand.
Its also a dairy free cookie which makes a wonderful option for those following a special diet.
These Italian wine cookies are customarily served as an after dinner treat alongside a glass of wine for dipping the cookies into. But they’re also quite wonderful served with any type of liquor that compliments the scent of the anise seeds. Such as Sambuca or even Ouzo if your so inclined. Hubby loves to dip his in grappa.
Shaping the Ciambelline al Vino, Italian Wine Cookies
This my friends is where the fun begins. You’ll so love the aroma while shaping these morsels.
Start off by cutting pieces of dough approximately the size of a walnut in its shell.
You won’t need extra flour for rolling. It actually impedes the process.
Roll out to an 8 inch long rope and pencil thin. At this point you can cut the 8 inch rope in half and simply shape into a ring. Much like these Ciambelle Cookies.
However, if you’re feeling adventurous you’ll want to follow the steps below after rolling it into an 8 inch long rope.
Bend the rope so that it rests parallel and start twisting the 2 strands while interloping them together.
Join the 2 ends together and pinch to secure the round cookies.
You’ll want to repeat this step with the remaining dough before dipping in the sugar.
You’re now ready to dip these pretty shaped cookies into the sugar. Turn them all over to coat while gently pressing them into the sugar.
They don’t take long to bake. In fact 15 minutes is all it took in my conventional mode oven. You’ll know they’re ready when they turn a soft golden hue. And. Oh my goodness. Those wonderful aromas!
They’re tender and crumbly, not overly sweet and extremely addictive! I dare you to eat just one!
Happy baking dear friends!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Ciambelline al Vino Italian Wine Cookies
Ciambelline al Vino Italian Wine Cookies are ring shaped cookies. These rustic cookies studded with wine-soaked anise seeds make wonderfully delicious dunkers.
- 1 tablespoon anise seeds
- 3 fluid ounces white wine I used hubby's homemade wine
- 3 fluid ounces extra virgin olive oil
- 2 1/4 cup all purpose flour
- 1/2 cup granulated sugar plus extra for dipping the cookies into
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- grated lemon zest from 1 lemon
Place the anise seeds and the white wine in a small bowl and allow to soak for one hour.
Strain the anise seeds and reserve the white wine in the small bowl.
Add in the extra virgin olive oil to the reserved white wine and whisk the 2 liquids well then set aside.
In a medium sized bowl, whisk together the flour, sugar, baking powder, salt, lemon zest and the strained anise seeds until well combined.
Make a well in the center of the flour mixture and pour in the oil and wine mixture.
Use a wooden spoon to work in as much of the flour as you can with the liquids until you get a soft dough.
Transfer the dough with any bits of flour remaining in the bowl to a work surface and knead the dough until it all comes together in a ball, for about 2 or 3 minutes.
Cover the dough with cling wrap and allow 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 the cookies cut, off a piece of dough approximately the size of a walnut in its shell and roll it out to about 8 inches long and a 1/4 in diameter.
Bend in half while keeping it parallel and twist in a rope by overlapping the cookie dough strands. (as seen in photo)
Once roped together shape in a circle by bringing the ends together and pinch to secure and place on the cookie sheet. Repeat with the remaining dough.
Place about 2/3 cup of granulated sugar in a shallow bowl.
Dip the cookies one at a time in the sugar, turning to coat all over and return them to the prepared cookie sheet, spacing them about 2 inches apart.
Bake in preheated oven for about 15 to 18 minutes.
When ready they'll be pale golden in colour and firm to touch.
Serve as an after dinner treat for dipping in wine or your favourite hot beverage.