Wine Cookies (Ciambelline al vino)

Wine cookies are a rustic dessert typical of central Italy, especially from Lazio. They are crispy biscuits, perfect for dunking in wine or a hot beverage. Here is the recipe for preparing them:

Ingredients

• 250 ml of dry white wine
• 250 ml of extra virgin olive oil
• 750-800 g of flour (approximate, the quantity can vary depending on the flour’s absorption)
• 200 g of granulated sugar, plus more for coating
• 1 sachet of baking powder
• A pinch of salt

Preparation

1. In a large bowl, pour in the white wine and extra virgin olive oil.
2. Add the sugar and stir until it is completely dissolved.
3. Add a pinch of salt and the sachet of baking powder.
4. Start to add the flour little by little, working the dough with your hands until it reaches a soft but not sticky consistency that can be easily worked.
5. Take small pieces of dough and form long strands about 1 cm in diameter, then join them at the ends to form rings. You can help yourself by flouring your hands to prevent the dough from sticking.
6. Roll the wine cookies in the granulated sugar to evenly coat them.
7. Arrange the cookies on a baking tray lined with parchment paper, leaving some space between each one.
8. Bake in a preheated oven at 180 °C for about 25-30 minutes or until they are nicely golden.
9. Allow the cookies to cool completely before serving.

Curiosity

Historically, wine cookies were made to use up wine that was no longer young and fresh, transforming a product on the verge of spoilage into a delicious treat. They are the perfect example of how in traditional Italian cooking, nothing is wasted.

If you’re looking for a wine to pair with these cookies, you might choose a sweet wine like Passito di Pantelleria or, to stay on theme, a good white wine from Lazio.