Ciambelline al vino: Grandma’s favorite recipe
Ciambelline al vino: Grandma’s favorite recipe
Equipment
- Bowl
- Pastry board
- Baking tray
- Baking paper
- Sieve
Ingredients
- 100 ml Red or White wine
- 100 ml Extra virgin olive oil (we suggest Olio Extra Vergine Speciale per Dolci Farchioni)
- 100 g Sugar
- 350 g Pastry flour
- ½ sachet Baking powder
Instructions
- Mix wine, sugar and oil in a bowl.
- Add sifted flour and baking powder.
- When the dough firms up, move it onto a pastry board and knead it.
- With your hands, roll small pieces of dough into strips, then join the ends of each strip to obtain the shape of a donut.
- Dip one side of each cookie into granulated sugar.
- Place them on a baking sheet covered with cookie paper, sugared side facing up.
- Bake at 170 ° C for about 15 minutes.
- Remove the donuts from the oven, let them cool and serve.
These donut-shaped cookies are typical of Lazio and are usually served as a dessert or as a snack. They are easy and quick to prepare; it is hard to stop eating them!
Ciambelline al vino: few, simple ingredients
To prepare these cookies you need few ingredients: no butter or eggs, only flour, wine, sugar and extra virgin olive oil. Why olive oil?
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It makes our cookies crisp, light and digestible.
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As oil is liquid, it allows more air in the dough, which will be softer than if you use butter
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It represents a much healthier alternative to seed oil, as it does not stress the liver.
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Cookies stay fresh longer (those made with butter dry out sooner).
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These wine-based cookies with extra virgin olive oil are ideal for the lactose intolerant and for vegans.
We used Olio Extra Vergine Speciale per Dolci Farchioni; it is cold extracted and was specially designed to be used in desserts instead of butter or seed oil. It enhances the taste of the other ingredients without hiding it.
Preparation tips for ciambelline
These cookies can be prepared with white or red wine, as you prefer:
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Their taste will be slightly more subtle if you use white wine.
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Their taste will be slightly more intense if you use red wine.
A dessert wine would be preferable, but any wine you have available will do just fine.
Ciambelline can be stored in a tin or in any other food container for at least 1 week – 10 days (if you manage not to eat them all at once!).
Now that you know all the secrets you can go ahead with the recipe. Don’t forget that alcohol evaporates with heat and therefore these cookies can also be eaten by children!
