One of our favorite treats that come out of Nonna Lulu’s kitchen are the famous Ciambelline al Vino! These tasty Italian wine cookies are so easy that you really don’t even need a scale or kitchen measuring tools to make them.
The precise origins of Ciambelline al Vino (wine cookies or little wine doughnuts / rings in Italian) are as rich and varied as the regions of Italy itself. This makes it difficult to pinpoint an exact birthplace or moment in history when they first appeared. However, these cookies are traditionally rooted in the rural, agricultural communities of Italy, where wine is an abundant and essential part of daily life. Their history likely dates back several centuries, evolving from the need to use up leftover wine and other basic pantry staples in a manner that was both economical and delicious.
But… How does Nonna Lulu make Ciambelline al Vino?
Nonna Lulu follows the recipe we’ve shared below. She says it’s designed for a time when no one had a kitchen scale. She uses white wine (or an anise liquor like Sambuca—we prefer these!). Nonna Lulu has been known to add anise seeds also to the dough. Yum!
These wine cookies are very characteristic of cookies from Lazio (where they are called ‘mbriachelle). However, they are popular throughout Italy with variations from region to region and family to family. Some bakers like to infuse their cookies with citrus zest, such as lemon or orange. Others incorporate nuts or seeds, like fennel seeds, into the dough. And sometimes Italians (including Nonna Lulu) replace the wine entirely with an anise flavored liquor like Sambuca to make the cookies! Mamma mia, che buoni!
Browse Nonna Lulu’s “Pasta e Basta” Collection 🙂
More Italian Dessert Recipes
Italian Wine Cookies Recipe: Ciambelline al Vino
Ingredients
- 3 tsp baking powder
- 1 cup white wine or an anise liquor like Sambuca
- 1 cup oil vegetable or sunflower
- 3 cups flour cake or all purpose
- 1 cup granulated sugar
Instructions
- Mix all of the ingredients together.3 tsp baking powder, 1 cup white wine, 1 cup oil, 3 cups flour, 1 cup granulated sugar
- Knead them briefly just until you have created a smooth dough that is not sticky— a dough similar to gnocchi.
- Stretch pieces of the pasta into ropes, cut the ropes into pieces and wrap those pieces like a ring around your finger to close them.
- Pass each 'ring' you've created in a bit of granulated sugar.
- Bake in a static oven at 340° F (170° C) for about 15 minutes until golden.
