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Anise Cookies Recipe
|Sugar||300 Gram (1 1/2 cups)|
|Salt||1 Pinch (large)|
|Flour||300 Gram (2 1/4 cups)|
Serving size: Complete recipe
Calories 2662 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 8.3 g41.4%
Trans Fat 0 g
Cholesterol 1057.4 mg
Sodium 625 mg26%
Total Carbohydrates 539 g179.5%
Dietary Fiber 14.1 g56.3%
Sugars 302.5 g
Protein 65 g129.6%
Vitamin A 24.8% Vitamin C 5.3%
Calcium 36% Iron 118.4%
*Based on a 2000 Calorie diet
Choose a saucepan large enough to hold the bowl and fill it with just enough water not to overflow when the bowl is placed in it.
Heat the water; place the bowl in the water bath and beat the egg-sugar mixture with a wire whisk until warm.
It should reach about 105°F. (40°C).
Remove the bowl from the water bath and beat the mixture slowly until cold.
With a wooden spatula, fold the flour and aniseed into the sugar mixture.
Spoon this mixture into a pastry bag fitted with a plain tip.
Butter a baking sheet, dust it with flour, and pipe small dollops of batter onto the baking sheet at well-separated intervals.
Let the anise cookies dry at least 10 hours or preferably overnight They must have developed a dry upper surface and should be dry enough to be moved freely on the baking sheet.
Preheat the oven to 320°F. (160°C).
Bake the anise cookies on the center shelf 15 minutes.
Since the upper surface of the cookies is dry, the dough can expand only underneath, producing the characteristic "feet."