Ciambelline al Vino (Italian Red Wine Cookies)
Ingredients
- 1-1/2 cups all purpose (AP) flour
- 1/3 cup red wine
- 4 tbsp sunflower oil
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp anise seeds (optional)
- 1 pinch salt
Instructions
- Start by putting all the dry ingredients in a bowl: flour, baking powder, sugar, a pinch of salt, and anise seeds. Mix briefly with a wooden spoon and make a hole in the center; pour the red wine and then the oil.
- Mix with the wooden spoon until you form a dough that you can knead and shape with your hands. Transfer it to a flat surface and knead it briefly. If it is too soft, you can add a little more flour.
- Divide the dough into 12 balls of roughly the same size.
- Take the first ball and form a fairly thick roll. Then close it, forming a donut 1-1.5 inches (3-4 cm) in diameter. Continue in the same way with the other 11 balls of dough.
- Put one or two tablespoons of sugar in a small bowl and pass the donuts on one side, so that the sugar adheres to the cookie. Arrange the red wine biscuits slightly spaced on a baking tray lined with baking paper.
- Bake them in a preheated oven at 356°F (180°C) for about twenty minutes, until they are colored on the surface. Remove from the oven and let them cool completely.
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