These ring-shaped cookies typical of Arezzo are among the best cookies to dip in Vin Santo after a meal. If you happen to be near Arezzo for Easter, you should try them, or follow my recipe below and make them now.
Val di Chiana Rings (Ciambellini della Val di Chiana)
EQUIPMENT (PAID LINKS)
- Mixer
- Grater
Ingredients Â
- 5 cups all-purpose flour
- 4 large eggs
- 3 tablespoons powdered sugar
- 9 tablespoons unsalted butter softened
- 2 cups granulated sugar
- Zest of 1 orange
- Zest of 1 lemon
- 1/3 cup Vin Santo or sweet dessert wine
- 2 teaspoons baking powder
Instructions
- Whisk Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until well combined and fluffy.4 large eggs, 2 cups granulated sugar
- Add Butter and Flavors: Mix in the softened butter, powdered sugar, and zest from both the orange and lemon until smooth.3 tablespoons powdered sugar, 9 tablespoons unsalted butter, Zest of 1 orange, Zest of 1 lemon
- Optional Orange Juice: For a moister dough, you can mix in the juice of the orange, but remember to add a little extra flour to compensate.
- Combine With Vin Santo: Gradually fold in the Vin Santo, then sift in the flour and baking powder, stirring gently to form a soft dough.5 cups all-purpose flour, 1/3 cup Vin Santo or sweet dessert wine, 2 teaspoons baking powder
- Rest the Dough: Let the dough sit for 40 minutes. Once the dough is flattened, make small balls on the work surface, dip your finger in oil, poke it in the center of the ball, and spin quickly until you get a ring about 6 inches in diameter.
- Bake to Perfection: Preheat your oven to 375°F (static oven). Place the rings on a baking sheet and bake for 15 minutes or until they turn a lovely golden color.
Notes
- If the rings turn out hard after storing, follow the Italian tradition and make a luscious Zuppa Inglese with custard and Alchermes liqueur.
- Enjoy your homemade Val di Chiana Rings with a glass of Vin Santo, or for a non-alcoholic option, dip them in orange juice or milk.
Ciambellini della Val di Chiana: A Taste of Tuscan Easter
These Ciambellini della Val di Chiana are truly special and emblematic of Arezzo cuisine, particularly during the Easter season. What sets them apart is not just their delightful flavor, but also their cultural significance.
These circular delights encapsulate the essence of simplicity and tradition, showcasing the Tuscan commitment to using quality ingredients to create memorable dishes.
With each bite, one can taste the history and heritage of the region, making them a cherished part of local culinary traditions. For more culinary adventures from this vibrant region, explore the link to discover other beloved Tuscan Easter dishes.
