Ciambelline al vino rosso
You want luscious and creamy, have tiramisu. CIambelline are more of a there, there dear kind of cookie, a perfect midmorning or afternoon bite to enjoy with coffee, lifting spirits at a time when we really need it.
Ingredients
- 1-1/2 cups unbleached all-purpose flour
- ⅓ cup sugar plus more for dusting the cookies
- 1/2 teaspoon baking powder
- zest of 1 lemon or 1/2 teaspoon anise seeds optional
- ⅓ cup red wine
- ¼ cup mild fruity olive oil
Instructions
- Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment or Silpats.
- Stir the flour, evaporated cane sugar and baking powder together in a large bowl. Zest in lemon or sprinkle in anise seeds if using.
- Stir in the olive oil and wine until well combined.
- Roll the dough into a ball, cover with plastic wrap and let rest at room temperature for about 30 minutes.
- Pinch off a walnut-sized piece of dough and roll it out by hand into a skinny snake about 4 inches long. Form it into a ring, gently pinching the ends together to seal. Dough is very soft and forgiving.
- Pour a few tablespoons of evaporated cane sugar into a broad shallow bowl. Dust the ciambelline lavishly front and back with the cane sugar and place the cookies on the baking sheets, setting them about two inches apart.
- Bake the ciambelline for 20 minutes, or until they’re pale yellow — about the shade of Prosecco. Cool the ciambelline thoroughly, then store in an airtight container. They’ll keep for a week, or frozen, even longer.
Notes
Makes 16.
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