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Italian wine cookies

‘Mbriachelle are traditional Italian white wine cookies that are also known as “Ciambelline” or “wine cookies." They’re crunchy, not too sweet, and have a delicate aroma of white wine, the perfect treat to keep handy in case someone pops by or you need a little pick-me-up. 



  • 1 cup white wine (plus about 2 tablespoons more for brushing cookies before baking, optional)
  • 1 cup granulated sugar (plus about 2 tablespoons more for sprinkling before baking, optional)
  • 2/3 cup neutral oil
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 teaspoon anise seeds (optional, for flavour)
  • 4 1/4 cup flour, plus more for flouring work surface if needed


  1. Preheat the oven to 350°F and line a rimmed baking sheet with parchment.
  2. Whisk to combine white wine, granulated sugar, oil, baking powder, sea salt, vanilla and anise seeds in a mixing bowl.
  3. Add the flour gradually and keep mixing between additions until it comes together to form a dough.
  4. Dust a work surface with flour and turn out the dough. Knead about 10 times to help the dough come together even more. Note: if your mixing bowl is large enough you may knead directly in the bowl – one less thing to clean! 
  5. Break off equally sized pieces of dough (roughly 40 grams each if you want to be precise) and roll them into small, thick ropes (about five inches long). Bring the ends together to form a circle and place them onto the prepared baking sheet. If you’d like, brush or dip each cookie into a little more white wine and sprinkle the tops of each with sugar. 
  6. Bake cookies in preheated oven for 25 to 35 minutes on the centre rack until golden on the bottom and crunchy. Enjoy them as is, or dipped into tea, coffee or wine! TIP: Store for up to one month in an airtight container. 

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