makes 70 – 75 cookies
2.2 lbs (1 kg) flour
(100 g) sugar (more for dipping)
1 and 1/3 cups (340 ml) Olive’s Oil
of which 1 cup(250 ml) is Res Sweet Orange
1 cup (250 ml) Vin Santo
4 tsp baking powder
Pour the flour onto a work surface and make a large wide
well. Into the well pour the Olive’s Oil and Vin Santo, the
sugar and then the baking powder.
Mix with a fork slowly incorporating flour until the dough
comes together and you can work it with your hands.
Work in as much flour as necessary until the dough is
smooth, soft and elastic leaving aside the extra flour which
may be as much as 100 – 150 g. Knead the dough for a few
minutes until the ingredients are well mixed.
To shape the cookies, cut the dough into chunks more or
less the size of a walnut, roll each one on the work surface
with your palm forming a length of dough and join the
ends to make a little ring (ciambellina) 2 1/2 – 3” in
diameter. Dip the formed cookies in sugar to coat one side
and place them, sugar side up, on a cookie sheet.
Bake the cookies at 210C / 420F for about 25 minutes,
until they are golden brown and slide freely on the cookie
sheet. Remove them from the pan and cool on a wire rack.
In the Florentine tradition, ciambelline are accompanied
by a glass of Vin Santo in which the cookies are dipped. |
