Makes approximately 60 cookies, depending on size.
3 cups flour
1 envelope Italian vanilla powder (Pane Angeli is a brand name)*
Pinch of salt
1 whole egg
1 egg, separated
100 gr. cold unsalted butter (approx. 7 tbsp), cut up in small pieces
1 envelope Pane Angeli Italian baking powder**
Sugar crystals for decorating
Mix together flour, sugar, salt, vanilla powder, baking powder, whole egg, egg white and butter and work by hand till you obtain a soft, smooth dough.
You may refrigerate it for a little while to make it easier to work with.
Cut out little pieces of dough, roll them to the thickness of a finger and a length of approx. 10 cm. Pinch ends together to form little rings, and place on a cookie sheet lined with parchment paper, a little distance apart.
Beat the egg yolk with a little water, then brush it over the ciambelline, Sprinkle with sugar crystals. You’ll need two cookie sheets for all of them.
Bake in preheated 375 degrees (F) oven for 15-20 minutes. They should become golden and not burnt. Cool on a rack.
(I bake them on two oven shelves, watching them carefully, and switching positions if necessary).
*instead of the Italian vanilla powder, you may use 1 tsp vanilla. It’ll be good, but not the same.
** instead of the Italian baking powder, you may use 3 tsp of regular baking powder. Again, it it won’t be the same.
(Recipe translated and adapted by Mara from one by the company Pane degli angeli)