Beautiful breakfast biscuits with hot anisette-sparkled milk, caffè, or cioccolata calda.
Recipe information
Yield
makes about 3 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
In a large bowl with an electric beater, beat the eggs with the sugar until they are light and form a ribbon as the beaters are lifted. Add the oil and beat for 30 seconds.
Step 3
Sift the flour with the baking powder and add it and the aniseeds to the batter, mixing with a wooden spoon to form a soft dough.
Step 4
Pinch off small pieces of the dough and with your palm roll them into rough lengths of about 5 inches long and 1/2 inch in diameter. Form the ropes into circles, pressing the ends together firmly.
Step 5
Place the ciambelline on parchment-lined sheets and bake them for 15 to 18 minutes or until they are golden and crisped.
