Ciambelline al Vino Rosso

November 28, 2019

Ciambelline al Vino Rosso

Ciambelline al Vino are wine biscuits. There exist many variations of them, an addition of cinnamon for example. The most common recipe consists of flour, olive oil, sugar, dry white wine and a pinch of salt.

I like my ciambelline with red wine particularly during the Christmas period where I use Vin Brulé for an extra festive aroma and flavour. They are delicious on their own but even better if dipped in tea, coffee or dessert wine. 

  • 150 ml of red wine
  • 150 ml of oil (mix half and half sunflower and olive oil)
  • 140 g of sugar
  • 350-400 g of sieved plain flour or more if needed
  • a quarter of a teaspoon of baking powder
  • a pinch of salt 
  • brown sugar to garnish

In a large bowl mix very well the wine, oil and sugar.

Gradually add the flour and the baking powder and mix until very well combined. You may not have to use all the flower given in the recipe. The dough should be soft, fairly firm and not sticking to your fingers when pinched.

Divide the dough into 4-6 equal chunks. Roll each chunk (you don’t need too much flour on the working surface) into long ropes roughly 2 cm thick. Allow 8-10 cm per each piece in length and form a biscuit of a donut shape by joining and pressing the ends together.

Pass each rolled dough piece in the brown sugar on one side and arrange them on a baking tray lined with baking parchment (non sugared side down).

Bake in a preheated oven to 200 C for about 20 minutes. Be careful as the ciambelline can be easily burnt on the bottom if kept for too long in the oven.