In a bowl mix together oil, sugar, sambuca and whisk until well blended.
Add in the 3 beaten eggs and vanilla and continue to whisk.
Whisk in white wine then blend in lemon zest.
To start, add 2 cups of flour to the liquid mixture above and blend with a spatula. Then add the other 2 cups of flour and blend until uniformly mixed.
Turn dough out onto a lightly floured work suface and lightly knead it for about 30 seconds then form into a ball.
Using a timbit size of dough at a time, roll into a 6” log then shape into a circle. Overlap the ends by about ½” and pinch together just enough to seal. Keep all the circles on a floured surface before baking.
Beat the remaining egg well and lightly brush it on the tops of the circles. Sprinkle each one with coarse sugar.
Place the circles onto prepared pans allowing room to expand as they bake.
Bake until golden brown.
Adjust the size of the ciambellette to your liking.
Leave about 1″ space between each of the cookies while baking. They approximately double in size once baked.