Italian Wine Rings

For the Italian wine rings, soak the anise seeds in red wine for more than 10 minutes.

Chop the hazelnuts not too finely, roast them in a pan without oil until they smell good and let them cool briefly.

With a mixer, or in a food processor with dough hook, mix all the ingredients until a homogeneous, shiny dough.

Preheat the oven to 180 °C.

Divide the dough into small portions, shape with your fingers into rolls about 10 cm long and 1 cm thick, and press them together at the ends to form rings.

Dip the top of the Italian wine rings in the coarse sugar and bake for 20 minutes.

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