Beautiful breakfast biscuits with hot anisette-sparkled milk, caffè, or cioccolata calda.

　　

Ingredients

makes about 3 dozen

　　3 large eggs

　　2/3 cup sugar

　　1/4 cup extra-virgin olive oil

　　2 cups plus 2 tablespoons all-purpose flour

　　1 teaspoon baking powder

　　1 1/2 tablespoons aniseeds

　　

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.

　　A Taste of Southern Italy