Ciambelline al vino
When it comes to American cuisine — more specifically, desserts — there are few things more beloved than the Cookie, (with a capital “C”). The American-style cookie is a thing of unabashed, over-the-top beauty, packed with ingredients like chocolate, peanut butter or even sprinkles, with a soft (read: slightly underbaked) texture. They can be described with adjectives like “gooey,” “buttery,” and “fudge-y,” and are sometimes even oversized, larger-than-life (as evidenced here). If cookies were a person, they’d be like the fun, cool aunt, the one that sneaks you sweets before dinner and lets you stay up past your bedtime.
The Italian biscotto, on the other hand, is more modest and practical (lowercase “b” is fine—let’s not be showy). It has a longer, no-nonsense baking time that renders it sturdy enough to withstand everything from a dip in hot coffee to a stint in the biscuit jar, where it can be called upon whenever needed. The biscotto is often on the crisper side, and calls for wholesome ingredients like dried fruit, nuts, citrus, or anise (only ever the barest fleck of bittersweet chocolate). If biscotti were a person, they’d probably be the stern yet adored nanny who made sure you ate your vegetables and did your homework (think Mary Poppins).
In other words: The American Cookie and the Italian biscotto are vastly different, each one the antithesis of the other, two very different ways to satisfy your sweet tooth.
Raised as I was on my mom’s oatmeal chocolate chip cookies, I admit it took me a while to warm to the biscotto — didn’t anyone know how to underbake around here?! — and while my newly arrived in Italy, 20 year old self passed them over, the self that turned 32 last week is older and wiser with taste buds to match. I’ve come to appreciate the understated simplicity of the biscotto, everything from the thin, less-is-more lingue di gatto, to don’t-judge-a-sweet-by-its-cover brutti ma buoni, not to mention crunchy, caffe’-friendly cantucci, and ciambelline al vino, aka quite possibly my favorite biscotto of them all.
Ciambelline al vino are crunchy, ring-shaped biscuits meant for dipping in wine. Indeed, they are often trotted out at Roman trattorie to close the meal, their lack of chocolate, butter, or anything cookie-like (just a dusting of granulated sugar) making them an ideal way to satisfy your sweet tooth after a large dinner. They are addictive — I’ve not yet managed to stop at just one — and, lucky for you, are also incredibly easy to make at home.
This recipe makes for spot on ciambelline, ones that are perfectly imperfect, rustic, deeply golden brown and pleasantly crunchy. They are tinged with red wine, infused with spicy, warming cinnamon, and dipped briefly in sugar before baking. They are simple to make (no beating of butter or rolling out of dough,) keep wonderfully, and are as delicious enjoyed with coffee or tea as they are with wine. Bottom line: these prove less is more, and in this case, so very much more.
Scooch over, Chocolate Chip Cookie.
A couple of notes: Ciambelline al vino are made traditionally with anise seed – I didn’t have any on hand (and am not the biggest fan) so flavored mine with cinnamon, which pairs well with the red wine. If you would like to make the ciambelline with anise, leave out the cinnamon and, add a generous spoonful of anise seeds to the wine before pouring it into the dry ingredients. Note that this dough contains oil, therefore it is easy to work with and does not stick to your work surface. Coincidentally enough, these ciambelline are also perfect for any vegans you may struggle to bake for — no eggs or dairy here!
Looking for more cookie/biscotti recipes? Click here.
If you like the idea of red wine in your dessert, check out these red wine chocolate cupcakes , and these red wine chocolate truffles.
CIAMBELLINE AL VINO ROSSO
Makes 25 or so ciambelline, if you make a mix of small and large.
Ingredients:
2 cups (250 grams) flour
6 tablespoons (75 grams) sugar
1 teaspoon (4 grams) of baking powder
1/4 teaspoon (1.4 grams, or a good pinch) salt
2 1/4 teaspoons (6 grams) ground cinnamon
1/3 cup (65 grams) red wine
1/3 cup (60mL) sunflower seed oil
Additional cinnamon and sugar for dipping
Directions:
Preheat the oven to 350 degrees Fahrenheit (170 degrees Celsius). In a large bowl, sift together the flour, sugar, baking powder, salt, and cinnamon. Make a well in these dry ingredients and pour in the oil and wine. Stir everything together with a wooden spoon until a dough forms, then turn the dough out onto a clean work surface and knead it a few times until it comes together.
Pinch off a piece of dough and roll it out into a rope – it is up to you how thick or thin or large (as you can see from the photos I did thicker ciambelline of all different sizes). Cut off a piece of dough and form it into a ring, sealing the ends together well. Note: Since we aren’t going for underbaked here, I also find that the baking time is forgiving even if you’re baking small and large ciambelline together. Also: If the ropes don’t roll out perfectly don’t worry – the dough can get little cracks in it, which will give these a rustic appearance once baked. Carry on rolling and forming!
Mix together a little cinnamon and sugar (eyeball it) in a shallow dish, and dip one side of your ciambelline in. Place the ciambelline on a baking sheet lined with parchment paper, sugar side up. These will not spread much when baking (again, these aren’t buttery American cookies) so you can fit quite a few on the same sheet.
Bake the ciambelline for about 20 minutes, or until golden brown. Let cool completely and enjoy.
