Recipe: S Biscuits - Wine Dunkers (Biscotte d' vino, The Italian Bakery cookbook, 1980's)

"S" BISCUITS - WINE DUNKERS (BISCOTTE D' VINO)

6 eggs
2/3 cup sugar
1/2 cup oil
2 tsp. vanilla
1 tsp. anise extract
1 Tbsp. anise seeds
4 1/4 cups flour (sifted), divided use
4 Tbsp. baking powder
1/8 tsp. salt
FOR THE EGG WASH:
1 egg and 1 tsp. water, beaten together

Beat 6 eggs, sugar, oil, vanilla and anise extract for 10 minutes in electric mixer till lemon color; add anise seed and mix; set aside.

Sift 4 cups flour and baking powder and salt. Fold egg mixture into flour and mix to a solid dough, adding the additional 1/4 cup of flour. (Work in with hands.)

Shape dough into a log. Divide log of dough into 5 pieces. Roll each section into a rope about the size of a quarter. Slice into 1-inch pieces. Roll each piece first into a ball, then into a log, pressing down in center slightly. Place on greased baking sheet and shape into an "S". Brush tops with egg wash.

Bake in 375 degree F oven for 10-15 minutes till nicely, lightly browned.

Author Note: In Italy, the Italians dunk these cookies into wine when eating them.

Makes approximately 67 cookies
Source: The Italian Bakery by Lee Mangione Cirillo, Cirillo's Cooking School, 1982