Not only do these Italian wine cookies have a unique and delicious taste, they’re also super simple and quick to make! With this recipe in your repertoire, you can always have a delicious and unusual treat to whip up in a pinch.
Watch the Pasta Grammar Video
Ciambelline al Vino Recipe
Makes: About 30 cookies
Cook Time: 45 minutes
For this recipe, you will need:
- 1 ¾ cups (215 grams) all-purpose flour
- ¼ cup (60 grams) granulated sugar, plus extra for dusting
- ¼ cup (60 milliliters) extra-virgin olive oil
- ¼ cup (60 milliliters) red or white wine
- ⅛ teaspoon (½ gram) baking powder
In a mixing bowl, combine all of the ingredients together. Mix until a rough dough forms, then transfer to a clean work surface and knead until the dough is uniformly mixed.
Preheat the oven to 350° F (175° C).
Break off a handful of the dough and roll it under your palms into a thin snake, about the width of a pinkie finger. Don’t worry if the dough tends to crack or split when you roll it, this is normal; just press it back together when necessary.
Cut the snake into segments, about 3 inches (7.5 centimeters) long. Form each segment into a circle and press the ends together to close them. Dip the top of each cookie in sugar, then place them on a parchment-lined baking sheet. Repeat to roll and form all of the dough into round cookies.
Bake the cookies for 20 to 25 minutes, until they are cooked through and just barely beginning to darken. Let the cookies cool before serving. You can keep them in an airtight container at room temperature for up to a week.
Buon appetito!
0 comments