Ciambelle al Vino
(Makes about 2 Dozen)
½ Cup Red Wine(you can use white also. I had some leftover Cantina Zaccagnini Wine that I love and it worked great)
1 Cup Sugar
⅓ Cup Olive Oil
¼ Tsp. Salt
½ Tsp. Baking Powder
½ Tsp. Anise Seeds
2 ¼ Cups Flour
Preheat the oven to 350°. Line a baking sheet with parchment. In a bowl put the wine, oil, ½ cup of sugar, salt, anise seeds and baking powder. Mix well with a whisk. Gradually add the flour until it forms a dough.
On a floured surface knead the dough but don’t overwork it.
In a small bowl put ½ cup of sugar. Cut about 1 tablespoons worth of dough. Roll it out into a rope (about 6 inches long). Bring the ends of the log together to form a circle. Dip the cookie in the sugar and put the cookie on the baking sheet. Repeat this process until all the cookies are formed. Bake for 30 minutes. The cookies should be golden brown. Remove from the oven and cool. Store in an airtight container for up to a week.