This recipe using wine and anise seeds is my favorite type of ciambelle, or ring shaped cookie. Don’t worry about being too professional in shaping them, as you want them to look a little rustic so people know you made them yourself! My Mother-In-Law makes three different types of Ciambelle, which are basically a ring shaped cookie or bread. They are great with a glass of white wine, or with coffee for a mid-morning snack. I had to follow my Mother-In-Law around while she made these in order to get the recipe last year, as she keeps all of her recipes in her head, and like a true Italian cook, prepares by feel as much as anything else.
Deborah Mele 2011
Ciambelle with Wine
This recipe using wine and anise seeds is my favorite type of ciambelle, or ring shaped cookie.
- 2 Cups of Sugar
- 3 Cups of White Wine
- 1 Cup of Oil (I find olive oil too strong of a flavor)
- 3 Tablespoons Anise Seeds
- 4 Teaspoons Baking Powder
- 10 Cups of All-Purpose Flour
- Granulated Sugar
- On a large board or counter top, start by making a large mound using 8 cups of flour, the sugar, anise seeds, and baking powder.
- Make a well in the center, and begin to add the wine and the oil, mixing as you go along.
- Continue in this manner, adding more flour as needed until all the liquid ingredients have been used.
- Knead for a few minutes until smooth. (The dough should resemble stiff bread dough.)
- Preheat the oven to 350 degrees, and begin to shape the cookies.
- Break off a small piece, and roll it into a 1-1/2 inch thick rope about 7-8 inches long.
- Join the ends to form a ring shape. (The cookies should be about 3-4 inches across.)
- Dip the tops in the sugar, and place on a baking sheet.
- Bake for about 25 minutes or until light golden brown.
- Cool well before storing.
- These cookies keep well in a tightly closed container, but I like to freeze half which works out well.