These come together quickly, and look unassuming on the plate, but they have a surprising mix of ingredients that makes them a little beguiling. I like them adorning a cheese plate alongside a few nuts and olives. Or they’re wonderful dipped in espresso in the afternoon.
Preheat oven to 350°F. Prepare a half sheet pan by lining with parchment paper and having at the ready.
In a medium sized bowl, combine flour, baking powder, salt, and fennel seeds. Set aside. In another bowl, whisk the olive oil and the sugar together. Slowly drizzle in the white wine making an emulsion. Whisk for a few minutes until the sugar starts to dissolve and the mixture looks pretty homogenous. Make a well in the dry ingredients and pour in the olive oil emulsion. Mix until no dry flour remains. Let the dough rest for about 10 minutes at room temperature.
Pinch off tablespoon-sized pieces of dough and roll with your hands into a short, fat rope. This reminds me very much of what my kids do when they’re playing with playdough. Make the rope into a circular shape by overlying one side of the rope on top of the other. Press gently and lay it on the prepared sheet pan to rest while you continue with the rest of the dough. You’ll have about 18 to 24 cookies in all.
Bake at 350°F for 38-40 minutes, rotating the pan halfway through cooking time. These will store at room temperature in an airtight container for up to a week. Savor with delight and gratitude.