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32
L'Italo-Americano
THURSDAY, MAY 30, 2019
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
To add a tad of sweetness to them, these little donut shape cookies are rolled in sugar before baking © Marco Lavagnini | Dreamstime.com
Continua da pagina 30
to the batter. I lightly crush about
a teaspoon of anise (or fennel)
seeds and toss them into the bat-
ter.
So,
whip up a batch of these
the next time you find yourself
with half a bottle of vino from
the night before. Enjoy!
Buon appetito,
Michele
Ciambelline al vino (Italian
wine cookies)
Makes 4 servings
•1 cup red wine
•1
cup extra virgin olive oil
•1 cup sugar
•1 tablespoon baking powder
•3 ½ - 4 cups all-purpose flour
•Sugar
Directions:
1. In a large bowl, mix to-
gether the wine, olive oil, sugar
and baking powder. Mix in 3½
cups flour. If the dough is still
wet,
add in more flour until a soft
dough form. Transfer the dough
to a lightly floured work surface.
Knead until the dough is smooth
and no longer sticks to the sur-
face. Cover the bowl and allow
to rest for 30 minutes.
2. Preheat the oven to 350 de-
grees Fahrenheit.
Form the cookies:
1. Cover a baking sheet with
parchment paper.
2. Pinch off a walnut sized
piece of dough and roll out to
form a log approximately 4
inches in length.
3. Bring together and overlap
the two ends of the log and pinch
to form a ring.
4. Pour some sugar onto a
small plate.
5. Dip one side of the cookie
only in the sugar and place, sugar
side up, on the baking sheet.
6. Cook until lightly browned,
20-15 minutes.
Let cool and enjoy!
Made with wine and delicious with wine, but also with coffee!© Mari-
na Saprunova | Dreamstime.com
