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Ciambelline al Vino Wine Cookies

These Italian Ciambelline al Vino Wine Cookies are simple, rustic, and full of old-world charm, delivering a special flavor from wine, Sambuca, and anise seeds.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 48 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 75
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3.25 to 3.5 cups all-purpose flour Measure carefully for best results.
  • 2 teaspoons baking powder
  • 3/4 cup granulated sugar Plus extra for dipping.
  • 1 pinch salt
Wet Ingredients
  • 1/2 cup vegetable oil Can be substituted with light olive oil.
  • 1/2 cup dry red wine Can be substituted with white wine.
  • 6.5 tablespoons Sambuca Anise liqueur; can be replaced with another anise liqueur or omitted for non-alcoholic version.
  • 1 teaspoon anise seeds Or more to taste.

Method
 

Preparation
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, sugar, and salt, then make a well in the center.
  3. Pour the oil, red wine, Sambuca, and anise seeds into the well, then stir with a fork and gradually mix in the flour.
  4. Once the dough becomes too thick for the fork, knead gently until smooth, then cover with plastic wrap and let it rest for 30 minutes.
Shaping and Baking
  1. Pinch off about 1 tablespoon of dough, roll it into a strand about 6 to 8 inches long, and form a ring.
  2. Lightly dip one side of each ring in granulated sugar and place sugar-side up on prepared baking sheets.
  3. Bake for 18 to 20 minutes, or until the bottoms are lightly browned, then cool completely on a rack.

Notes

Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 10 days. Freeze for up to 2 months. Refresh by warming gently.