Semolina Wreath Cookies

Ingredients:

• 1 cup of premium flour + extra for work
• 1/3 cup durum wheat semolina
• 1/3 cup sugar
• 1 teaspoon anise seeds
• 1/4 teaspoon salt
• 110 g chilled unsalted butter, cut into 8 pieces
• 1 large egg, separate the yolk from the white
• 1 tbsp. honey
• 1 tsp vanilla extract
• 0.5 tsp finely grated orange zest
• 0.5 tsp finely grated lemon zest
• Nanparelle, for garnish

Preparation:

1. Combine the wheat flour, semolina, sugar, anise seeds, and salt in a food processor. Process until almost all the seeds are incorporated into flour, about 3 minutes. Add the butter and pulse until it forms pea-sized pieces. Add the egg yolk, honey, vanilla extract, orange and lemon zest; process until the dough comes together in a smooth ball.
2. Place the dough on a piece of plastic wrap. Form it into a disk, wrap it in plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
3. Line 2 baking sheets with parchment paper. Let the dough soften slightly at room temperature, about 15 minutes. Scoop out 1 tablespoon of dough and form ropes 12 cm long and 0.5 cm thick. Tie the ends of each rope together to form wreaths; arrange on the prepared baking sheets, spacing them 4 cm apart (return the dough to the refrigerator if it becomes too soft). Refrigerate the baking sheets until the dough hardens, about 30 minutes.
4. Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Bake the cookies, rotating the baking sheets halfway through, until golden brown, 15 to 18 minutes. Remove from the oven and let cool on the baking sheet. Whisk the egg white with 1 tablespoon of water in a small bowl; brush the cookies with it. Sprinkle with nonpareils, then return to the oven and bake until the topping is set, another 2 to 3 minutes. Transfer to wire racks and let cool completely.