Italian ciambelline al vino are one of those little cookies that don’t resemble anything else on a cake table. Crispy, crunchy and with a quite particular flavour of red wine, fennel and olive oil. They come from Lazio and the Castelli Romani area just outside Rome, where they’re served with coffee, wine or dessert — preferably with a glass of the same red wine used in the dough.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
In the air fryer they’re done in just over 12 minutes, and you don’t need to fire up the oven for a small batch. The result is little ring-shaped cookies with a crunchy sugar crust on the outside and a lightly crumbly, slightly biscotti-like interior.
Estimated reading time: 5 minutes
Table of Contents:
Why I love Ciambelline in the air fryer
Most people outside Italy don’t know these cookies, but in Italy they’re a classic. Every grandmother has her own recipe, and the difference lies in the ratio between wine, oil and sugar — plus whether fennel seeds, anise or just a pinch of salt is used. My version stays close to the original recipe from the Castelli Romani, where a robust red wine and a generous amount of fennel seeds are used.
The clever thing about making them in the air fryer is that the batch doesn’t have to be enormous for it to be worthwhile. A small handful of ciambelline for a Sunday coffee or a glass of wine takes 12 minutes — with the oven you’d hesitate to crank it up to 200 °C for twenty cookies.
The difference between air fryer and oven
In a regular oven you need to go up to 180 °C for 18-20 minutes to get ciambelline properly crispy. In the air fryer you can get away with 165 °C for 12 minutes, because the circulating air reaches the entire surface at once. The result is often a more even colour on top, and you avoid the classic oven trap where the underside turns darker than the top.
My kitchen test of Ciambelline
I tested the recipe in my Cosori Dual Blaze at 165 °C, and 12 minutes gives the perfect texture — crispy on the outside, slightly crumbly and airy inside. I did three rounds to find the right time: 10 minutes was too soft, 14 minutes turned out too dry and a little burnt on the underside. I used a Chianti for the dough, but a rustic Sangiovese or Montepulciano works just as well. Most important is that the wine is dry and full-bodied — sweet wines give a duller flavour and a sticky crust.
Knead the dough just until it holds together, but no longer. Over-kneading makes ciambelline hard instead of crispy and crumbly.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is making the cookies too thick. Ciambelline need to be thin — around 5 cm in diameter and about 1 cm thick — otherwise they turn chewy in the middle. Another classic mistake is forgetting to coat them in sugar before they go into the basket; without the sugar layer they lose the characteristic crunch, and the surface turns matte. The third mistake is placing them too close together: ciambelline rise a little and expand in width, so give them at least 2 cm between each one, otherwise they merge into one big lump.
How to serve Ciambelline
In Italy, ciambelline al vino are traditionally served with a glass of the same red wine you used in the dough — it’s a form of Italian cosiness, a little like a relaxed coffee get-together. But they’re also wonderful with:
- Espresso or a strong filter coffee
- A cup of tea in the afternoon
- A wine tasting with a mature cheese
- Fresh fruit salad as a light dessert
- A scoop of vanilla ice cream or mascarpone cream
Storage and reheating
Ciambelline keep really well — up to two weeks in an airtight tin at room temperature, because they contain almost no moisture. If they soften over time, give them 2-3 minutes in the air fryer at 150 °C and the crunch is back. They can also be frozen for up to three months; let them thaw at room temperature and reheat them quickly as described.
Ciambelline al vino are the kind of little bake that makes a coffee table or a wine evening that bit more unusual. Once you’ve made them a single time, you usually end up keeping a batch of dough in the fridge for the next time you have guests.
FAQ
Yes, but the flavour changes considerably. The white wine version, called ciambelline al vino bianco, turns out lighter and milder — but loses the characteristic depth of the red wine. Use a dry white wine and consider adding a little extra fennel to compensate.
Traditionally olive oil is used in ciambelline — not butter. The oil gives a lighter, crumblier texture and lets the flavour of the wine and fennel come through more clearly. A neutral oil works too, but a good extra virgin olive oil is best.
No, not when they’re baked in the air fryer. The circulating air distributes the heat evenly, so ciambelline bake nicely on both sides without turning. You can, however, check them at the 9-10 minute mark and rotate the basket if your air fryer has hot spots.
Recipe
Ciambelline in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Shopping list
Ingredients
Dough
- 250 g wheat flour
- 1 tsp baking powder
- 1 knivspids salt
- 100 ml red wine (Dry, full-bodied)
- 100 ml olive oil
- 100 g sugar
- 1 tsp aniseed (Optional, but classic)
For coating
- 50 g sugar (For coating the rings)
How to make it
Preparation
- Mix 250 g wheat flour, 1 tsp baking powder and 1 knivspids salt in a large mixing bowl.
- Add 100 ml red wine, 100 ml olive oil and 100 g sugar. Add 1 tsp aniseed for a classic Italian touch.
- Stir thoroughly until you have a smooth, soft dough. Let the dough rest, covered, for 15 minutes at room temperature — this makes it easier to shape.
Shaping
- Divide the dough into about 24 equal-sized pieces. Roll each piece into a thin rope about 10 cm long and shape into a small ring by joining the ends together.
- Roll each ring in 50 g sugar, so they are coated with sugar all the way around.
Cooking in the air fryer
- Preheat the air fryer to 170 °C.
- Place baking paper in the basket and arrange the rings with plenty of space between each one — the air needs to be able to circulate around them.
- Bake at 170 °C for 12-14 minutes, until the rings are golden and crispy. Bake in batches if the basket is full.
Serving
- Let the ciambelline cool completely on a wire rack before serving — they only become really crispy once cooled.
Our notes for the recipe
Bake the rings in a single layer without overlapping, so the air can circulate freely — this gives them their characteristic crispy texture. Check them after 10 minutes the first time, as air fryers vary in power. Variation:
Replace the aniseed with grated lemon zest or a pinch of cinnamon for a different aromatic note. White wine can also be used instead of red wine and gives lighter, more subtle cookies. Serving:
Serve the ciambelline with a cup of espresso, a sweet dessert wine (classic: vin santo) or a glass of red wine. They are traditionally made for dipping. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
