Italian Wine Cookies Recipe

THE DOUGH

1. Pour the flour into a bowl. Then make a hollow in the center and pour in the wine and the EVO oil.
2. Add the sugar and, if you like the taste, you can add half a teaspoon of aniseed at this point. Stir with a wooden spoon to combine all the ingredients.
3. Add the baking powder and mix until the mixture has the consistency of a dough. Then switch to kneading with your hands.
4. Transfer the dough to a work surface and knead by hand until you have a firm, homogeneous ball of dough.
5. Place in the bowl and cover with plastic wrap or a clean tea towel. Let rest at room temperature for about 20 minutes.

THE SHAPE

1. At the end of the resting time, take the dough and start forming small doughnut-shaped cookies. Take about 30 grams (1 ounce) of dough and roll it into rolls about 15 cm (6 inches) long. Fold the rolls back on themselves and close to form a ring.

THE BAKING

1. Dip the cookies in a generous amount of granulated sugar.
2. Place the ciambelle on a baking sheet lined with baking paper. Be sure to space the cookies well apart. PLEASE NOTE: During baking, the cookies will puff up a bit and may stick together if they are too close together.
3. Bake the wine cookies in a preheated oven at 180°C (350°F) for 20 minutes.
4. Remove your Italian wine cookies from the oven, let them cool and serve.