MAKES 4 DOZEN
I could have eaten more than one of these at the Ceccarani di Santino pastry shop. These little rings with the licorice flavor are a favorite of mine. They freeze beautifully.
5 large eggs
3 tablespoons Filippo Berio Extra-Virgin Olive Oil
1 tablespoon grated lemon zest
1 teaspoon vanilla or anise extract
4 tablespoons sugar plus extra for dipping the rings into before baking
2 1/2 teaspoons anise seeds, slightly crushed if desired
2 3/4 to 31/4 cups King Arthur™ Unbleached, All-Purpose Flour
1/4 teaspoon salt
2 teaspoons baking powder
Preheat the oven to 350°F.
In a mixing bowl, combine 4 eggs, the olive oil, lemon zest, vanilla, sugar, and anise seeds.
On a sheet of wax paper, sift together 2 3/4 cups of the flour, salt, and baking powder. Slowly add to the egg mixture and combine to make a smooth but fairly stiff dough. If more flour is needed, add it a little at a time until the right consistency is obtained. All the flour may not be necessary, depending on the type of flour used and the size of the eggs.
Divide the dough into 4 equal pieces; work with one piece at a time; keep the remaining pieces covered so they do not dry out.
Roll each piece into a 12-inch-long rope and cut twelve 1-inch pieces from each rope. Roll each piece under the palm of your hands into a 5-inch long rope; form a circle and pinch the ends closed.
Beat the remaining egg slightly with a fork, then dip each ring into the egg wash, and then coat each of them in sugar. Place the rings on the parchment lined baking sheets.
Bake the ciambellette for about 20 to 25 minutes or just until they are golden brown. Cool on racks.
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