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.
Servings 8
Calories 6798kcal
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
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