Aniseed Ring Biscuits / Ciambellette
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.
This recipe was featured on Season 12 - Episode 1211.