Adapted from Biscotti: Recipes from the kitchen of the American Academy in Rome by Mona Talbott and Mirella Misenti
- 20 grams/3 Tablespoons fennel or anise seeds
- 150 ml/5 fluid ounces (2/3 cup) white or red wine
- 150 ml/5 fluid ounces (2/3 cup) extra-virgin olive oil
- 600 grams (5½ cups) all-purpose flour
- 150 gram (¾ cups) granulated sugar (plus more for coating)
- 9 grams/2¼ teaspoons baking powder
- Pinch salt (about 1/8 teaspoon)
- Soak the fennel (or anise) seeds in the white wine for 1 hour.
- After the seeds are finished soaking, strain them through a sieve, reserving the wine.
- Whisk the white wine and olive oil together in a small pitcher or bowl. Set aside.
- Place the flour, sugar, baking powder, and salt in a large bowl and whisk thoroughly to combine. Transfer the flour mixture to the work bowl of a stand mixer fitted with the paddle attachment. Add in the reserved fennel seeds and mix on low speed to incorporate the seeds throughout the flour mixture. With the mixer on low speed, gradually pour in the wine-olive oil mixture and mix until a soft dough forms. If the dough is still too dry and not coming together, add some water 1 Tablespoon at a time until the dough can be formed into a ball. Transfer the dough to a board and shape into a ball. Cover with plastic wrap and let it rest for 30-45 minutes at room temperature.
- Preheat oven to 350°.
- To shape the cookies, pinch a small amount of dough and roll it between your hands to form a rope 3-4 inches long. Pinch the ends together to form a ring. Press one side of the ring into the sugar and place the cookies on a parchment-lined baking sheet, sugared side up, leaving about 1 inch between cookies. Bake the cookies for 15-18 minutes until the bottoms are golden brown.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.