Italian red wine cookies, known as ciambelline al vino, are one of those wonderfully simple treats that prove you don’t need fancy ingredients to make something special. Made with red wine, olive oil, sugar and flour, the dough comes together without butter, eggs or dairy, giving the cookies a light, crisp texture with a delicate sweetness and a subtle hint of wine.
These cookies are typically shaped into rustic little rings, rolled in sugar before baking, then baked until lightly golden so the outside develops a delicate crunch. What makes them especially charming is their everyday, homemade feel – they’re the kind of biscuits traditionally served with a glass of wine or coffee, perfect for nibbling after dinner or with an afternoon cuppa.
Simple, crunchy, and just a little bit unexpected, thanks to that splash of red wine.
WINE PAIRING: these cookies are traditionally paired with, or dipped directly into, a glass of the same wine used in the recipe, or a similar Italian wine such as Chianti. If serving with an Australian wine, then Merlot is probably the best choice. If looking for something even more authentic, then Vin Santo is a classic choice. Passito or Cannellino di Frascati are also excellent for a traditional sweet pairing. Grappa and Sambucca have also been known as good tipples for dunking.
Italian Red Wine Cookies (Ciambelline al Vino)
Recipe by Food and Vine
These cookies can be eaten as is, or dunked in sweet red wine, milk, hot chocolate or coffee/tea.
20
minutes20
minutes24
Ingredients
200 ml 7 fl oz dry red wine (such as Merlot, or an Italian Chianti)
150 g 1/3 lb white sugar
180 ml 3/4 cup extra-virgin olive oil
2 tsp 2 tsp baking powder
Pinch Pinch table salt
4 cups 1 lb plain flour
Extra white sugar, to sprinkle
Method
- Combine red wine, sugar, oil, baking powder and salt in a large bowl. Adding a little flour at a time, mix with clean hands, until you have a soft dough that is slightly sticky. Bring the dough together to form a ball. Place in a clean bowl, cover and rest for 10 minutes.
- Preheat oven to 180°C fan-forced. Line 2 baking trays with baking paper.. Break off a section of dough and roll it into a long rope about 2cm (just under an inch) in diameter. Cut the rope into 18cm sections. Repeat with the remaining dough until you have around 24 lengths (this may vary a little depending on how accurate your measuring is – it doesn’t really matter if you have a couple more or less cookies). Bring the ends of each length together to form a ring shape, pressing the ends together to secure.
- Pour some extra white sugar into a shallow bowl. Dip the top of each cookie to coat in the sugar and then place it on the prepared trays. Bake for 20 minutes or until golden. Cool on the trays before serving.
Notes
- These cookies will keep in an airtight container in the pantry for up to 10 days.
- You can also make these cookies using a dry, crisp white wine, then serve with the same wine for dunking.
- If you like, you can add 2 tbs unsweetened cocoa to the dough for a slightly bittersweet flavour.
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