Ingredients
Ciambellini/Cambellini con Vino Bianco*
For dough
1 kilo flour (a touch more if needed)
about 2 cups white wine
about 1/2 cup table sugar
3 tablespoons Magic baking powder
3 teaspoons anise seeds
For garnish
about 3/4 cup table sugar (used prior to baking)
*Spellings vary
Directions
o Preheat oven to 325 F degrees.
o Combine ingredients and work into a malleable taralli-style dough (If it's too soft add more flour, if it's too hard, add more wine).
o Shape the dough into a ball.
o Take a very small chunk of dough and work into a small-sized taralli log -- about 6 inches long and 1/2 inches wide.
o Form a circle with the log. Pinch the ends together.
o Dip the top side of the ciambellini in a bowl of sugar.
o Place the ciambellini on a cookie sheet lined with parchment paper.
o Repeat, until all the dough is processed.
o Bake on the middle rack in a 325 F degree oven until the ciambellini are a golden brown color.
Notes
Pierina notes that her mother always made these small-sized ciambellini "by eye" -- i.e., she never used any measuring utensils. Pierina herself also does them the same way. She plans one day to measure the ingredients so that the recipe can be easily duplicated. Photo: Mary Melfi. | 
