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    May 3, 2018

    Red Wine Cookies (Ciambelline al Vino Rosso)

    Red Wine Cookies (Ciambelline al Vino Rosso) 

    They make a nice gift, along with other biscotti, for almost any occasion:

    Red Wine Cookies (Biscotti al Vino Rosso) are a delicious way to use up that extra red wine you have on hand!

    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.

    Biscotti al vino rosso, red wine cookies, ciambelline

    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.

    Red Wine Cookies (Biscotti al Vino Rosso) are a delicious way to use up that extra red wine you have on hand!

    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 Comment

    Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.

    Biscotti al vino rosso, red wine cookies, ciambelline

    Red Wine Cookies (Ciambelline al Vino Rosso)

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    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.
     
    Course: Dessert
    Cuisine: Italian
    Servings: 8

    Ingredients 
    Metric - U.S. Customary

    • 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

    Serving: 50g | Calories: 6798kcal | Carbohydrates: 1064g | Protein: 62g | Fat: 242g | Saturated Fat: 33g | Sodium: 604mg | Potassium: 692mg | Fiber: 16g | Sugar: 600g | Calcium: 112mg | Iron: 29.4mg
    Tried this recipe?Let us know how it was!

    Full disclosure: I make a small commission on purchases made through links on my blog. Prices are identical to those on the website, but purchasing through my link helps support my work in bringing you great recipes and culinary information!

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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