Traditional Italian Breakfast Anise Rings |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 30 |
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A new and exciting recipe from Deborah Mele at A Taste of Italy. I love her recipes because they are authentic Italian and are much the same as so many of my Mammas. These are similar to licorice flavored Ciambelle . Read more . I always liked them for breakfast but then used them as a dessert with annisette or sambucca with the coffee bean. This makes enough so you can freeze some as they freeze well. Ingredients:
5 large eggs |
3 tablespoons olive oil |
1/2 cup granulated sugar |
1 tablespoon lemon zest |
1 teaspoon lemon extract |
2 1/2 teaspoons anise seeds |
about 3 cups all-purpose flour (plus extra for rolling) |
dash salt |
2 teaspoons baking powder |
topping |
3 tablespoons milk |
1/4 cup sugar |
Directions:
1. Smash the anise seeds a bit between wax paper to release the flavor.
2. Sift together the flour, salt and baking powder into one bowl.
3. Using a hand mixer, in a second bowl, beat together the eggs, sugar and olive oil until light and thickened, about 3 to 4 minutes. Add the lemon zest, extract, and anise seeds.
4. Mix well.
5. Fold the flour mixture into the eggs just until you have a workable dough.
6. Do not over mix.
7. Preheat oven to 350 degrees F.
8. Lightly grease two cookie sheets.
9. Divide the dough into four parts.
10. Roll each piece out into a rope about a foot long.
11. Cut the rope into 6 to 7 pieces. Roll these smaller pieces into thin ropes about 4 inch long and pinch together the two ends to make a circle.
12. Place the ring onto a prepared baking sheet.
13. Continue to roll and shape the rest of the cookies, placing them evenly apart on the two baking sheets.
14. Once the cookies have all been shaped, brush the tops with milk and then sprinkle on the sugar.
15. Bake for about 25 minutes or until the cookies are lightly browned. Cool.
16. That's it!
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