Ingredients

makes 26

　　1/2 cup extra-virgin olive oil

　　1/2 cup sugar

　　1/4 teaspoon baking soda

　　1 1/2 teaspoons fresh lemon juice

　　1/4 cup dry white wine

　　1/4 cup sesame seeds, plus more for sprinkling

　　2 teaspoons freshly grated lemon zest

　　1 teaspoon fennel seeds, crushed, plus more for sprinkling

　　1/2 teaspoon salt

　　Pinch of freshly ground white pepper

　　1 3/4 cups plus 2 tablespoons all-purpose flour

　　1 large egg

　　

Step 1

Preheat the oven to 350°F with racks in the upper and lower thirds. In the bowl of an electric mixer fitted with the paddle attachment, beat the oil and sugar on medium speed, about 2 minutes. In a small bowl, dissolve the baking soda in the lemon juice; add to the oil mixture along with the wine, sesame seeds, zest, fennel seeds, salt, and white pepper. Beat until combined. Add the flour, and beat until just combined.

　　

Step 2

Line 2 baking sheets with parchment paper; set aside. In a small bowl, beat the egg with 2 teaspoons water; set aside. Form the biscuits by rolling tablespoons of dough into 5-inch logs and joining the ends to make circles. Brush the tops with egg wash; sprinkle with sesame seeds and fennel. Arrange on the prepared baking sheets, 1 inch apart. Bake the biscuits until lightly browned, about 20 minutes, rotating the sheets halfway through. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.