Ciambelline al Vino Recipe: Italian Wine Cookies

Ciambelline al Vino are traditional Italian cookies made with wine, oil, and sugar. Their perfectly crisp texture and delicate sweetness come from being dipped in sugar before baking, creating a caramelized exterior. Ciambelline belong alongside everything crispy and aperitivo-worthy — arancini set the golden standard, while Greek cheese pie (tiropita) brings a flaky, savory contrast. Panzarotti keep things deep-fried and irresistible, and fried olives for aperitivo round out the spread with briny intensity. A glass of Gratsi Sparkling White alongside all of it is exactly right.

 In a large bowl, add the 00 flour and create a well in the center. Pour in the wine, sunflower oil, and sugar. Gently mix until the liquid ingredients are combined, gradually incorporating the flour from the edges of the well. Once the mixture starts coming together, add the baking powder.

Transfer the dough to a clean surface and knead by hand until smooth. The dough should be soft but not sticky.

Cut small pieces of dough and roll each into a thin rope about 5 inches long. Form each rope into a ring by overlapping the ends and pressing gently to seal.

Dip each ring into granulated sugar on both sides for extra crunch and sweetness.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and arrange the cookies with some space between them. Bake for 20-25 minutes or until golden and crisp. Enjoy these Ciambelline al Vino with a glass of your favorite Gratsi Red. Buon Appetito!