Anise & White Wine Cookies (Ciambelline All’Anice e Vino Bianco) - Mary’sKitchenMtl

Hello, Welcome to Mary’sKitchenMtl!
In this video I will show you how to make anise and white wine cookies.
These are the ingredients:
·3 large eggs, room temperature
·1 cup granulated sugar (200g)
·1 cup lukewarm white wine (235ml)
·1/2 cup avocado oil (110ml) *you may add any oil of your choice
·1/2 cup evoo (110ml)
·1 teaspoon anise extract (5ml)
·1 tablespoon anise seeds (8g)
·6 cups all-purpose flour (800g)
*For best results, weigh your flour with a kitchen scale.
It will give you the accurate measurement.
The exact weight is 800 grams.
·5 teaspoons baking powder (20g)
Coating:
·1 cup granulated sugar (200g)
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Procedure:
1. Attach paddle to your stand mixer.
2. Add the eggs and sugar to the stand mixer bowl. Mix on low speed, then increase the speed to medium-high. Mix until pale yellow (this will take about 2 minutes).
Add the lukewarm white wine. Mix on medium speed until blended.
Next, add the avocado and extra virgin olive oil. Continue mixing until well blended.
Mix in the anise extract and the anise seeds.
Gradually add in half of the flour while the mixer is running on low speed.
At this point, the dough will begin to thicken. Remove the paddle and scrape down the sides of the bowl. Incorporate the baking powder, then attach the dough hook. Continue mixing until the baking powder is well incorporated. Scrape down the sides of the bowl and continue adding the remaining flour gradually while the mixer is running.
Once all the flour is added, mix on medium speed. Scrape down the sides of the bowl with a rubber spatula, then continue mixing until the dough wraps itself around the hook. (this will take about 2 to 3 minutes).
The dough should not feel sticky to the touch, it should be elastic and smooth. If the dough sticks to your finger, add a little more flour, 1 tablespoon at a time, until you get the right consistency.
3. Cover the bowl with plastic wrap and place it inside your refrigerator for 1 hour.
4. In the meantime, line 3 large trays and 1 medium tray with parchment paper. Set these aside.
5. Preheat your oven to 350F/177C.
6. After 1 hour, prepare a small bowl with sugar (200g), take the dough out of the refrigerator and set a kitchen scale.
7. Scoop the dough with a tablespoon and weigh it. The cookie’s weight should be 16 grams. Roll the small piece of dough into a 5-in. (13cm) long rope, then shape into a ring. Pinch the ends together to seal. Dip the cookie in the sugar and place it on the lined tray. Continue shaping the cookies. You will fit 30 cookies on the large tray.
8. Bake for 25 minutes on the bottom oven rack, until the cookies are light golden in colour.
While this first batch is baking, continue shaping more cookies and fill the next tray. Once the cookies are done baking (first batch), place the tray on your kitchen counter. Bake the next batch of cookies. Repeat the process for the remaining cookies.
This recipe gives 100 cookies. This bake produced 101:)
These cookies can be stored in an airtight container, and kept
at room temperature for 1 week.
They also keep well frozen, in an airtight container for up to 3 months.
This is the easiest cookie you will ever make! This dough handles well because it is elastic and smooth, and it is not sticky. These delicious cookies are crunchy and amazing with a glass of wine, an espresso, or a cup of tea. You may enjoy them any way you like!
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