Red Wine Cookies (Ciambelline al Vino Rosso)
They make a nice gift, along with other biscotti, for almost any occasion:
Red Wine Cookies (Ciambelline al Vino Rosso) are the best way to use up leftover red wine. How many times have you had a party or dinner guests and you find a few bottles with just a bit of red wine left over? Lots of ways to use that wine up...including drinking it...but you'll find these ciambelline al vino rosso are a fast and delicious alternative.
Almost every Italian bakery sells these delicious red wine cookies so if you'd rather buy them than make them they're easy to locate! One of my favorites is Cipriani Biscottificio.
Red Wine Cookies (Ciambelline al Vino Rosso)
Ingredients:
Flour, 5 cups
Sugar, 1 cup
Salt, ¼ teaspoon
Baking powder, ⅛ teaspoon
Dry red wine, 1 cup
Olive Oil, light, 1 cup
Additional sugar for dusting the ciambelline, about 2 cups.
Directions:
Preheat the oven to 350°F
Stir the first four dry ingredients together in a large bowl.
Stir in the oil and wine until well combined.
Roll the dough into a ball, cover with plastic wrap and let rest for 30 minutes.
Take a golf ball-sized piece of dough and roll it out until it's about ⅜ inch (1 centimeter) thick. Cut off into 4 inch (10 centimeter) lengths.
Shape each length into a circle, overlapping the ends. Usually the circles are slightly oblong. No need to dust the rolling surface: the oil keeps the dough from sticking to your hands or work surface.
Dust the ciambelline abundantly in granulated sugar on both sides and place on a cookie sheet.
Bake the ciambelline for 20 minutes, or until they are a rich golden color and the sugar on the bottom of the ciambelline is just beginning to caramelize.
Cool the ciambelline thoroughly, then store in an airtight container.
You might also enjoy making biscotti. I love them with dried cranberries and hazelnuts and love this recipe for Cranberry Hazelnut Biscotti!
Why not try a cooking class while you're in Rome? You can learn how to make cookies, biscotti, pasta and much more. Check out some of the options in the sidebar to your right.
Have a question or want to leave your own tips and recommendations? Click here to leave a comment:
Leave a CommentPlease note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.
Ingredients
- 600 grams Flour
- 200 grams Sugar
- ¼ teaspoon Salt
- ⅛ teaspoon Baking powder
- 237 milliliters Dry red wine
- 237 milliliters Olive Oil
- 400 grams Additional sugar for dusting the ciambelline Use as needed
Instructions
- Preheat the oven to 350°F
- Stir the first four dry ingredients together in a large bowl.
- Stir in the oil and wine until well combined.
- Roll the dough into a ball, cover with plastic wrap and let rest for 30 minutes.
- Take a golf ball-sized piece of dough and roll it out until it's about ⅜ inch (1 centimeter) thick. Cut off into 4 inch (10 centimeter) lengths.
- Shape each length into a circle, overlapping the ends. Usually the circles are slightly oblong. No need to dust the rolling surface: the oil keeps the dough from sticking to your hands or work surface.
- Dust the ciambelline abundantly in granulated sugar on both sides and place on a cookie sheet.
- Bake the ciambelline for 20 minutes, or until they are a rich golden color and the sugar on the bottom of the ciambelline is just beginning to caramelize.
- Cool the ciambelline thoroughly, then store in an airtight container.
Nutrition
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