Small rustic Lazio-style wine and olive-oil rings with anise seeds and a crunchy granulated-sugar top.
Ciambelline al Vino
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 139 minutes: 35 hands-on, 30 chilling or resting, 44 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowls
- Bench scraper
- Shallow sugar bowl
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
Small rustic Lazio-style wine and olive-oil rings with anise seeds and a crunchy granulated-sugar top.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the wine-and-oil dough
- 1Make the wine-and-oil doughStir wine, olive oil and the 100 g dough sugar together. Mix flour, baking powder, anise and salt separately. Combine and knead gently for about 1 minute, just until smooth and cohesive. Cover and rest 30 minutes at room temperature so the ropes will roll without springing back.
Roll and join the rings
- 2Roll and join the ringsHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 24 portions, about 24 g each. Roll each into a 5-inch rope, then overlap the ends slightly and pinch securely into a small ring, leaving about a 3/4-inch center opening.
Add the crystalline top
- 3Add the crystalline topPut the separate 50 g coating sugar in a shallow bowl. Press only the upper face of each ring into the sugar; the oil in the dough helps it adhere. Arrange 12 per lined large sheet, sugar-side up and 1 1/2 inches apart. No egg wash or glaze is needed.
Bake both batches
- 4Bake both batchesBake one sheet at a time for 18–22 minutes, allowing 44 minutes for both. Look for golden rims, dry sides and lightly browned bases. Rest on each sheet 10 minutes, then cool on a rack 20 minutes; the crumb becomes crisp as it cools.
Chef’s Science & Pro Tips
Ingredient science
Use mild olive oil so it supports rather than overwhelms the anise and wine aroma.
Technique & texture
Pinch the overlap securely because loose joins can open during baking.
Finishing & serving
Keep sugar on the top face so loose grains underneath do not scorch against the sheet.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store cold rings airtight in a cool, dry place. |
| Refrigerator | Not recommended for texture | Humidity can soften the sugar crust. |
| Freezer | Up to 1 month | Freeze baked rings airtight; coating sugar may become less crisp. |
| Make ahead | Up to 1 day | Refrigerate covered dough and let it become pliable before rolling. |
| Serving | After thawing | Thaw in the closed container at room temperature. |
Notes
- Use mild olive oil so it supports rather than overwhelms the anise and wine aroma. Pinch the overlap securely because loose joins can open during baking. Keep sugar on the top face so loose grains underneath do not scorch against the sheet. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I replace the white wine with red wine?
Yes, at the same 95 g weight; the rings will have a darker color and a different flavor. The photograph description is for white wine.
Are these boiled before baking?
No. This wine-and-oil cookie dough goes directly into the oven, unlike the boiled egg-dough ginetti.
Are they alcohol-free after baking?
This formula contains wine and makes no alcohol-free claim. Use a separately developed wine-free recipe if that is required.
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