Italian Wine Biscuits

1. 1

   Preheat oven to 375 degrees F. Position racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

2. 2

   In a medium bowl, stir wine and olive oil.

3. 3

   In a large bowl, stir sugar, flour, baking powder, and fennel seed. Stir in liquids. Stir until well blended and a dough begins to forms. Lightly work the dough with your hands until the texture is oily, smooth, and springy. If the dough is too sticky, then mix in 1 tablespoon of all-purpose flour at a time, until smooth.

4. 4

   Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then criss-cross the pieces until a braid forms. Place 15 biscuits per baking sheet. Brush tops of biscuits with egg wash. Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely.

5. 5

   Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard. Properly stored, they should last up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.