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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 36 |
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The word ciambella' can be used to describe any of a number of different kinds of ring-shaped Italian cookies. Ingredients:
1 1/4 cups granulated sugar (300g)(plus 1/2 cup for dipping) |
1 1/2 cups white wine (250-300g) |
1 1/2 cups extra-virgin olive oil (300g) |
1/4 cup anise seeds (30g) |
7 cups ( approximately) all-purpose flour (about 800g) |
Directions:
1. Put the ingredients in a bowl in the order listed above, mixing thoroughly after each addition.
2. Add the flour one cup at a time, mixing well after each cup until it resembles a stiff bread dough.
3. Remove from the bowl and knead a little bit on a board until smooth.
4. Break off small pieces of the dough and roll out into a pencil-like shape.
5. Form the roll into a ring-shape, pressing one end down on top of the other.
6. Place about 1/2 cup of sugar in a small plate and gently press the top of each ciambella into the sugar.
7. Place the ciambelle on a non-stick, ungreased cookie sheet and bake at 350 degrees Fahrenheit for about half an hour or until tops turn golden brown.
8. Suggestion: toast anise seed to bring out the oils, hence, more flavor before adding to bowl.
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