Italian Wine Biscuits

By MJH

Ingredients

• 1 cup good dry red wine
• 1 cup quality olive oil
• 1 cup sugar
• 4 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon fennel seed
• 1 egg lightly beaten, for egg wash

Details

Adapted from food52.com

Preparation

Step 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.

In a medium bowl, stir wine and olive oil.

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.

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.

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.