Recipe information
Yield
makes 26
Ingredients
Preparation
Step 1
Preheat the oven to 350°F 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.
Step 2
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.
