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Biscotti al vino rosso, red wine cookies, ciambelline

Red Wine Cookies (Ciambelline al Vino Rosso)

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
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 6798kcal


  • 600 grams Flour
  • 200 grams Sugar
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Baking powder
  • 237 milliliters Dry red wine
  • 237 milliliters Olive Oil
  • 400 grams Additional sugar for dusting the ciambelline Use as needed


  • 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 3/8 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.


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