“S” Biscuits - Wine Dunkers - Biscotte d’ vino
6 eggs
1/2 cup oil
2/3 cup sugar
2 tsp. vanilla
1 tsp. anise extract
4 Tbsp. baking powder
1/8 tsp. salt
4 cups + 1/4 cup flour (sifted)
1 Tbsp. anise seeds
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Beat eggs, sugar and oil and flavorings for 10 minutes in electric mixer till lemon color; add anise seed and mix.
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Sift 4 cups flour and baking powder and salt.
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Fold egg mixture into flour and mix to a solid dough, adding the additional 1/4 cup of flour. (Work in with hands.) Shape dough into a log.
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Divide log of dough into 5 pieces.
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Roll each section into a rope about the size of a quarter. Slice into 1 inch pieces.
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Roll each piece first into a ball, then into a log, pressing down in center slightly.
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Place on greased baking sheet and shape into an “S”.
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Egg wash (1 egg +1 tsp. water, beaten well) tops and bake in 375 F oven for 10-15 minutes till nicely, lightly browned.
Author Note: In Italy, the Italians dunk these cookies into wine when eating them.
Yield: Approx. 67 cookies
From “The Italian Bakery” by Lee Mangione Cirillo