Anise Rusks Recipe
Ingredients
| Eggs | 4 , separated | |
| Orange peel | 1⁄2 Teaspoon, grated | |
| Granulated sugar | 1⁄3 Cup (5.33 tbs), divided | |
| Self-rising flour | 3⁄4 Cup (12 tbs) | |
| Anise extract | 1 Teaspoon | |
| Ice water | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 908 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 6.4 g32%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 1472.6 mg61.4%
Total Carbohydrates 138 g46.1%
Dietary Fiber 2.8 g11.2%
Sugars 68.4 g
Protein 34 g68.9%
Vitamin A 19.7% Vitamin C 5.7%
Calcium 42.9% Iron 44.8%
*Based on a 2000 Calorie diet
Directions
Line bottom of 13 x 9 x 2-inch baking pan with wax paper or parchment paper; set aside.
In medium mixing bowl combine egg yolks and half of the sugar; using electric mixer, beat until thick and lemon colored, about 3 minutes.
Beat in extract and orange peel; set mixer on low speed and gradually beat in flour and water, beating just until combined.
Set aside.
In separate bowl, using clean beaters, beat egg whites until foamy; gradually add remaining sugar and beat until stiff peaks form.
Spoon 2 heaping tablespoons of beaten whites into yolk mixture to loosen batter, then fold in remaining whites, 1/3 at a time.
Pour batter into paper-lined pan and, using a spatula, smooth top; bake until top is browned, 20 to 25 minutes.
Remove pan from oven and reduce oven temperature to 250°F.
Using a knife or metal spatula, loosen edges of cake from pan; invert cake onto wire rack.
Peel off paper and set cake right-side up on cutting board; cut into 4 equal sections, then cut each section in half and each half into 4 equal slices.
Arrange slices on cookie sheet and bake until golden and crisp, 1 to 1 1/2 hours.
Chef
