Semolina Wreaths

Name: Semolina Wreaths
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 18
Cuisine: Global
Ingredients: 1 teaspoon anise seeds; 1 large egg, separated; 237 milliliters all-purpose flour, plus more for dusting; 1 Tbsp honey; 1 teaspoons finely grated lemon zest; 18 servings Nonpareils, for decorating; 1 teaspoons finely grated orange zest; 0 teaspoons salt; 79 milliliters semolina flour; 79 milliliters sugar; 1 stick cold unsalted butter, cut into 8 pieces; 1 teaspoon vanilla extract

You can never have too many hor d'oeuvre recipes, so give Semolina Wreaths a try. One serving contains 146 calories, 1g of protein, and 6g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 18. If you have semolina flour, sugar, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 5 hours and 50 minutes.

Instructions

Combine the all-purpose and semolina flours, sugar, anise seeds and salt in a food processor. Pulse until the seeds are mostly pulverized, about 3 minutes.

Ingredients you will need

Anise

Semolina

Seeds

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it is in pea-size pieces.

Ingredients you will need

Butter

Add the egg yolk, honey, vanilla, and orange and lemon zests; pulse until the dough comes together into a smooth ball. Turn out onto a piece of plastic wrap. Pat into a disk, wrap and refrigerate until firm, at least 4 hours or overnight.

Ingredients you will need

Egg Yolk

Vanilla

Orange

Dough

Honey

Lemon

Wrap

Equipment you will use

Plastic Wrap

Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Let the dough soften slightly at room temperature, about 15 minutes.

Ingredients you will need

Dough

Roll tablespoonfuls of dough into 5-inch-long ropes, about 1/4 inch thick. Pinch the ends of each rope together to form a ring; arrange about 1 1/2 inches apart on the prepared baking sheets. (Return the dough to the refrigerator if it gets too soft.) Refrigerate the cookies until firm, about 30 minutes.

Ingredients you will need