Place the anise seeds and the white wine in a small bowl and allow to soak for one hour.
Strain the anise seeds and reserve the white wine in the small bowl.
Add in the extra virgin olive oil to the reserved white wine and whisk the 2 liquids well then set aside.
In a medium sized bowl, whisk together the flour, sugar, baking powder, salt, lemon zest and the strained anise seeds until well combined.
Make a well in the center of the flour mixture and pour in the oil and wine mixture.
Use a wooden spoon to work in as much of the flour as you can with the liquids until you get a soft dough.
Transfer the dough with any bits of flour remaining in the bowl to a work surface and knead the dough until it all comes together in a ball, for about 2 or 3 minutes.
Cover the dough with cling wrap and allow to rest for 30 minutes.
When ready to shape the the cookies, preheat the oven to 350 degrees F.
Line 2 cookie trays with parchment paper and set aside.
To shape the cookies cut, off a piece of dough approximately the size of a walnut in its shell and roll it out to about 8 inches long and a 1/4 in diameter.
Bend in half while keeping it parallel and twist in a rope by overlapping the cookie dough strands. (as seen in photo)
Once roped together shape in a circle by bringing the ends together and pinch to secure and place on the cookie sheet. Repeat with the remaining dough.
Place about 2/3 cup of granulated sugar in a shallow bowl.
Dip the cookies one at a time in the sugar, turning to coat all over and return them to the prepared cookie sheet, spacing them about 2 inches apart.
Bake in preheated oven for about 15 to 18 minutes.
When ready they'll be pale golden in colour and firm to touch.
Serve as an after dinner treat for dipping in wine or your favourite hot beverage.