Ring-Shaped Biscuits - (Taralli}
- 6 large eggs
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 tablespoons anise extract
- 2 tablespoons anise seeds
- 6 cups unbleached all-purpose flour
In a large bowl, beat the eggs with a whisk. Slowly add the honey, whisking constantly. Gradually whisk in the oil and whisk for 2 to 3 minutes longer. Then add the anise extract and anise seeds and mix well. Add the flour 1 cup at a time, and mix until a ball of dough is formed. The dough will be sticky.
Turn the dough out onto a floured surface and knead for 10 minutes. With floured hands, pinch off pieces of dough the size of golf balls and roll them into ropes 6 inches long and the width of your middle finger. Pinch the ends of each roll together to form a ring. Place the taralli on kitchen towels as you form them.
In a large pot of boiling water, cook the taralli in batches: Drop the rings a few at a time into the water and boil for 5 minutes after they have returned to the surface. (They will look a little wrinkled at this point, but will smooth out as they bake.) Remove the taralli with a slotted spoon and place them on clean towels. Let stand for 30 minutes.
Preheat the oven to 425 degrees. Lightly grease 2 cookie sheets.
Place the rings 1/2 inch apart on the baking sheets and bake for 20 minutes, or until lightly browned. Transfer to wire racks to cool.
This recipe yields 2 1/2 dozen.