These are another one of those delicious treats that my mother-in-law introduced me to: crunchy and not too sweet, made with last year’s wine and usually dunked in a glass of wine or espresso. You knew it was fall when she started baking these treats in her wood-burning stove. — from Authentic Italian Desserts by Rosemary Molloy
- 1/2 cup (120 ml) white wine
- 1/3 cup (80 ml) vegetable oil
- 1/2 cup (96 g) granulated sugar, plus extra for coating
- Pinch of salt
- 1/2 teaspoon baking powder
- 1/2 – 1 teaspoon ground anise (optional)
- 2 1/4 cup (225 g) all-purpose flour
- Preheat oven to 350°F (177ºC), and line a 10 x 14-inch baking sheet with parchment paper.
- In a medium bowl, combine the white wine, oil, sugar, salt, baking soda, and anise (if using). Mix with a fork until well combined. Gradually add the flour, mixing with the fork until it all comes together. Transfer the dough to a lightly floured surface and knead gently, approximately 10 times. The dough should be soft, so be sure to not work it too much.
- Cut off a little bit of dough at a time, roll it into a small chubby rope about 5 inches (13 cm) long and bring the ends together to form a circle. Dip the circles in the additional sugar and place them on the prepared baking sheets. Bake the cookies for approximately 30 minutes, or until golden in color. Let the cookies cool completely before serving.
Recipe excerpted from Authentic Italian Desserts by Rosemary Molloy. Recipe published here with permission from the author.
- Serving Size: 1 cookie
- Calories: 213
- Sugar: 5g
- Fat: 16.5g
- Carbohydrates: 15.8g
- Fiber: 0.4g
- Protein: 1.5g
Keywords: ciambelline al vino, wine cookies