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Ciambelle al Vino: Italian Wine Cookies
Ciambelle al Vino: Rustic Italian Wine Cookies with Soul
Ciambelle al Vino are more than just cookies, they’re a bite of old-world Italy, made with love and a splash of red wine. These ring-shaped, crunchy treats come from the heart of the Italian countryside, where simple ingredients and tradition go hand in hand.
You won’t find butter or eggs here. Just pantry basics: flour, sugar, olive oil, and red wine. The dough comes together in minutes, then gets shaped into little rings, rolled in sugar, and baked until golden and crisp. Ciambelle al Vino are a joyful way to bring a little bit of Italian tradition into your home.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • ¾ cup granulated sugar, plus more for coating
  • ½ cup dry red wine
  • ½ cup olive oil (extra virgin)
  • 1 ½ tsp baking powder
  • ⅛ tsp pinch of salt
  • 1–2 tsp anise seeds or fennel seeds (traditional but optional)

Instructions
 

  1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
  2. Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, salt, and seeds (if using).
  3. Add liquids: Pour in the red wine and olive oil. Mix with a spoon, then knead with your hands until a soft, smooth dough forms (it shouldn't be sticky — add a bit of flour if needed).
  4. Shape the cookies: Pinch off small pieces of dough and roll them into ropes (about 12–15 cm / 5–6 inches long). Form into rings, pressing the ends together to seal. Dip each ring in sugar (just one side or roll the whole thing — your choice).
  5. Bake: Place the rings on the prepared tray, sugar-side up, and bake for 20–25 minutes, or until golden and crisp.
  6. Let them cool on a rack. They will firm up more as they cool.

Notes

Wine Matters
Use a dry red wine (like Montepulciano, Chianti, or Merlot). Avoid sweet wines, which can affect both flavor and texture.
Olive Oil Choice
Use mild or light olive oil if you prefer a subtler taste. Extra virgin olive oil adds deeper flavor but can be more pronounced — great if you love that rich, earthy note.
Optional Flavor Boost
Add 1–2 tsp fennel seeds or anise seeds for a traditional aromatic twist. Toast them lightly first for extra flavor.
Sugar Coating Options
For a crisp, caramelized edge, roll the entire cookie in sugar before baking. For a subtler touch, just dip the top side in sugar.
Texture Tips
Cookies will firm up as they cool, so don’t overbake. For extra crunch, you can turn off the oven after baking and leave them inside with the door slightly open for 10–15 minutes.
Shaping Made Easy
If dough is sticky, dust your hands lightly with flour. Make sure ends are pressed together well so the rings don’t open during baking.