Italian Wine Cookies with Sourdough – Ciambelline al Vino

These wine cookies with sourdough combine all the flavors that I associate with Italy: tart wine, aromatic olive oil and fresh lemons. If you like, you can refine the dough with crushed or ground aniseed seeds. In the area around Rome, ciambelline al vino are typically served as a dessert and dipped in local wine. Ciambelline al Vino are particularly popular during the grape harvest in October. But they also make a great snack between meals and store well.

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Ingredients for Italian wine cookies

  • Wine: You can use white or red wine, but it should be dry. If you use red wine, your cookies will turn a light purple color.
  • Olive oil: If you don’t like the taste of olive oil, you can also use a neutral-tasting oil.
  • Wheat flour: I used wheat flour 405 or all-purpose flour. If you want to replace some of the flour with wholegrain flour, you may need less flour or more liquid. Wholegrain flour can absorb more liquid than white flour.
  • Baking powder to make the cookies airy and crispy.
  • Salt for the flavour.
  • Sourdough is not the leavening agent, but provides stability and flavor. It does not have to be active or freshly fed. You can also use sourdough discrad for this recipe. I feed my sourdough starter with equal parts water and flour. If you feed your starter with a higher proportion of flour, you will need to reduce the flour in the recipe accordingly so that the finished cookies are still soft.
  • Lemon zest is optional, but very tasty!
  • Aniseed, ground or crushed, for even more flavor.

In three steps: How to make ciambelline al vino

  1. Heat the oven to 170 degrees. Mix all the ingredients to form a homogeneous dough. Divide the dough into 24 pieces and shape into small rolls. Close the end of the rolls to form a ring.
  2. Dip one side of the ciambelline in sugar and place on a baking tray with the sugared side facing upwards.
  3. Bake the sourdough cookies for about 30 minutes until crispy. Leave the cookies to cool.

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Recipe: Italian Wine Cookies with Sourdough – Ciambelline al Vino

These wine cookies with sourdough combine all the flavors that I associate with Italy: tart wine, aromatic olive oil and fresh lemons. If you like, you can add crushed or ground aniseed seeds to the dough. In the area around Rome, ciambelline al vino are typically served as a dessert and dipped in local wine. But they also make a great snack between meals and store well.
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 0 minutes
Total Time 55 minutes
Course biscuits with Sourdough, cookies with sourdough
Cuisine italian
Servings 24 Cookies

Ingredients
  

  • 210 g wine white or red
  • 150 g olive oil
  • about 600 g wheat flour
  • ½ package of baking powder
  • 1 pinch of salt
  • 60 g sourdough starter or sourdough discard
  • lemon zest
  • aniseed, ground or crushed
  • sugar for the crust

Instructions
 

  • Preheat the oven to 170 degrees.
  • Mix the wine, olive oil, aniseed (if using), sourdough discard and sugar.
  • Mix the flour, lemon zest, salt and baking powder and slowly fold into the liquid ingredients. The dough should be soft but not sticky.
  • Divide the dough into 24 pieces. Shape the dough into rolls and close the ends to form a ring.
  • Dip one side of the rings in sugar and place on a baking tray with the sugar side facing up.
  • Bake the cookies for 25 to 35 minutes. They should be crispy but not dry.
  • Leave the cookies to cool completely and store in a jar or tin. They will become tender as they cool.
  • The cookies taste best on the second day.
Keyword crispy, discard recipe, with sourdough, with sourdough

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Italian Wine Cookie with Sourdough

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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