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Cookbooks

Olive Oil Biscuits

Recipe information

  • Yield

    makes 26

Ingredients

1

/2 cup extra-virgin olive oil

1

/2 cup sugar

1

/4 teaspoon baking soda

1

1/2 teaspoons fresh lemon juice

1

/4 cup dry white wine

1

/4 cup sesame seeds, plus more for sprinkling

2

teaspoons freshly grated lemon zest

1

teaspoon fennel seeds, crushed, plus more for sprinkling

1

/2 teaspoon salt

Pinch of freshly ground white pepper

1

3/4 cups plus 2 tablespoons all-purpose flour

1

large egg

Need to make a substitution?

Preparation

  1. 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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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