These
savory Italian biscuits are satisfyingly crisp and slightly crumbly.
They are all-occasion biscuits too. Serve them as a part of an
antipasto. Crumble them into "croutons" for a unique salad topping. Or
savor them with a hot espresso or tea.
Makes 30 biscuits
1 cup olive oil, preferably extra virgin
1 cup water
1 teaspoon salt
1 heaping teaspoon black pepper
2 teaspoons fennel seed
1 tablespoon baking powder
3 cups all-purpose flour
1 egg, lightly beaten for egg wash
Preheat
oven to 375 degrees F. Position racks in the upper and lower thirds of
the oven. Line two large baking sheets with parchment paper.
In
a large bowl, hand mix olive oil, water, salt, black pepper, and fennel
seed. Add baking powder and flour. Mix until well blended and a dough
begins to forms. Lightly work the dough with your hands until the
texture is oily and smooth. If the dough is too sticky, then mix in 1
tablespoon of all-purpose flour at a time, until smooth.
Using
your hands, pinch off a 2-tablespoon size piece of dough. Roll the
dough between lightly floured hands. Roll into a thin cigar shape that
is approximately 8 inches long. Form a U shape, then criss-cross the
pieces until a braid forms. Place 15 biscuits per baking sheet. Brush
tops of biscuits with egg wash. Bake for 40 minutes, rotating pans
mid-way through. Biscuits should have a golden color and be crisp on
the bottom. Remove from oven and place on a cookie rack to cool
completely.
Biscuits should be stored in an air-tight tin
container (preferably tin to maintain their crispness) and kept in a
cool area, such as a cupboard. Properly stored, they should last up to
one month.
-Recipe courtesy of Susan Russo at FoodBlogga.