This is yet another traditional cookie that is called Ciambelle, or Ciambellette. These cookies are very similar in flavor to my Mother-In-Law’s White Wine Ciambelle as both contain anise seeds which have a delicious licorice flavor. These cookies are not too sweet and I would consider them more of a breakfast cookie rather than one meant for a holiday cookie platter. Since they freeze well, I often make a double batch and simply thaw out a few when needed. To get the best flavor from the anise seeds, I would crush them first using the back of a spoon, or lightly toast them in a frying pan just until they are fragrant. My favorite way to eat these cookies is as a mid-morning snack with a cappuccino, as they are very satisfying without being too sweet!
Deborah Mele 2011
Anise Seed Cookie Rings
These cookies are not too sweet and are great for breakfast along with a frothy cappuccino.
- 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
- 3 Tablespoons Milk
- 1/4 Cup Sugar
- Sift together the flour, salt and baking powder into one bowl.
- 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, and mix well.
- Fold the flour mixture into the eggs just until you have a workable dough. (Do not over mix.)
- Preheat oven to 350 degrees F.
- Lightly grease two cookie sheets.
- Divide the dough into four parts, and roll each piece out into a rope about a foot long.
- 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.
- Place the ring onto a prepared baking sheet.
- Continue to roll and shape the rest of the cookies, placing them evenly apart on the two baking sheets.
- Once the cookies have all been shaped, brush the tops with milk and then sprinkle on the sugar.
- Bake for about 25 minutes or until the cookies are lightly browned.