Dessert: Italy – Lazio – Ciambelline al limone (Small ring-shaped lemon cookies traditionally made with wine and olive oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- Zest of 2 medium lemons (about 2 tbsp (6 g))
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1 large egg, approx. 1.75 oz (50 g) (for egg wash; optional)
- 1/4 cup (60 ml) milk (for brushing; optional)

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- Zest of 2 medium lemons (about 2 tbsp / 6 g)
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1 large egg, approx. 1.75 oz (50 g) (for egg wash; optional)
- 1/4 cup (60 ml) milk (for brushing; optional)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl combine flour, sugar, baking powder, and salt. Stir in lemon zest.
3. Add olive oil, white wine, and vanilla; mix until a smooth, slightly sticky dough forms. If too dry, add a little more wine or a tablespoon of milk.
4. Take small portions and roll into ropes about 1/2-inch (1.3 cm) thick; form into 2-inch (5 cm) rings and press ends gently to seal.
5. Arrange on baking sheets. Brush tops with beaten egg or milk if desired for a sheen.
6. Bake 12–15 minutes until lightly golden. Cool on a rack and serve.