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Categories:
extra-virgin olive oil sugar baking soda lemon juice white wine sesame seeds freshly grated lemon zest fennel seeds salt ground white pepper flour egg
Viewed: 26 - Published at: 3 years agoIngredients
- 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
Method
- Preheat the oven to 350F 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.
- 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.
