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Close up of the 2018 Cookie Map showing #17, a knotted wine cookie topped with festive sprinkles.

Italian Wine Cookies (Ciambelline al Vino)

Crunchy, anise-flavored Italian knots made with white wine and olive oil. Perfect for dipping.
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Ingredients
  

  • 2 cups Canola Oil
  • 2 cups Granulated Sugar plus more for topping
  • 2 cups Sweet White Wine Muscatel or White Port
  • 3 tbsp Baking Powder
  • 2 tbsp Anise Seeds
  • 6-8 cups All-Purpose Flour approx, add until cohesive
  • 1 Egg for egg wash - optional
  • Sprinkles optional

Instructions
 

  • Preheat oven to 375°F. Line trays with parchment.
  • Whisk oil, sugar, and wine in a large bowl.
  • Stir in baking powder and anise seeds.
  • Add flour 1 cup at a time until a soft, non-sticky dough forms.
  • Roll dough into 5-inch ropes and tie into knots.
  • Brush with beaten egg and sprinkle with sugar or sprinkles.
  • Bake 15 minutes until bottoms are light gold.
  • Cool on rack to crisp up.