Ciambelline Abruzzesi

Abruzzese Ring Cookies


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Designed specifically to be dunked, these unusual wine-flavoured ring-shaped biscuits are hard in texture so that they won’t disintegrate when they are dipped into wine at the end of a meal. They are especially delicious with frothy, milky coffee or hot chocolate for breakfast.


  • 115 g/4 oz/generous ½ cup caster/superfine sugar
  • 100 ml/3 ½ fl oz/scant ½ cup red wine
  • 100 ml/3 ½ fl oz/scant ½ cup olive oil
  • about 250 g/9 oz/2 ¼ cups plain/all-purpose flour
  • 15 ml/1 tbsp lard or white cooking fat


  1. In a large bowl, mix together the sugar, wine and oil using a whisk.

  2. Gradually beat in the flour until you have a pliable, kneadable dough. You may not need all of the flour so just add it a little at a time.
  3. Transfer the ball of dough to a bowl, cover with a cloth, and leave to rest in the refrigerator for at least 30 minutes.
  4. Preheat the oven to 160°C/325°F/Gas 3 and grease a baking sheet with the lard or white cooking fat.
  5. Roll the rested dough into 10cm/4in-long sausage shapes on a floured surface. Bend them to form rings. Arrange on the baking sheet, spaced well apart.

  6. Bake for 20 minutes, then cool on a wire rack. Serve with coffee, if you like.