Ciambelline al Vino Scannese

• 3 large eggs
• 2/3 cup sugar
• 1/4 cup extra-virgin olive oil
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 tablespoons aniseeds

1. Preheat the oven to 350 degrees.
2. In a large bowl with an electric beater, beat the eggs with the sugar until they are light and form a ribbon as the beaters are lifted.
3. Add the oil and beat for 30 seconds.
4. Sift the flour with the baking powder and add it and the aniseeds to the batter, mixing with a wooden spoon to form a soft dough.
5. Pinch off small pieces of the dough and with your palm roll them into rough lengths of about 5 inches long and 1/2 inch in diameter.
6. Form the ropes into circles, pressing the ends together firmly.
7. Place the ciambelline on parchment-lined sheets and bake them for 15 to 18 minutes or until they are golden and crisped.

eggs, sugar, extravirgin olive oil, flour, baking powder, aniseeds

Taken from www.epicurious.com/recipes/food/views/ciambelline-al-vino-scannese-391121 (may not work)