Italian Anise Cookies Recipe
Italian anise cookies is a better mood elevator than a bar of chocolate! It is an amazing dessert to set the italian table. Do let me know how you've liked my italian anise cookies. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 cup chopped almonds
3 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 3/4 teaspoons salt
2 teaspoons grated lemon rind
2 teaspoons anise seed, crushed
4 eggs, well beaten
2 tablespoons light cream
Directions
1. Sprinkle chopped almonds in a 15x10x1 inch jelly roll pan. Toast in oven while oven preheats, 10 minutes, or until golden; remove; cool.
2. Sift flour, sugar, baking powder and salt into a large bowl; stir in lemon' rind, anise seeds, eggs and cream with a wooden spoon until mixture makes a soft dough.
3. Ro;ll out half the dough to a 10x8-inch rectangle on a lightly floured pastry cloth or board; sprinkle with half the toasted almonds; roll up, jelly roll fashion, starting from the 10-inch side. Place, seam-side down, in jelly roll pan. Repeat with remaining dough and nuts to make a second roll; flatten each roll to a 1-inch height.
4. Bake in moderate oven (350°) 20 minutes, or until rolls are lightly browned. Cool in pan on wire rack 15 minutes. Remove rolls to wooden board with a long spatula; cut into 1/2 inch slices and place, cut-side down, in a single row in jelly roll pan. (You might have to make more than one panful.)
5. Broil 4 inches from heat for 5 minutes, or until toasted. Cool on wire facks; store in a metal tin.
2. Sift flour, sugar, baking powder and salt into a large bowl; stir in lemon' rind, anise seeds, eggs and cream with a wooden spoon until mixture makes a soft dough.
3. Ro;ll out half the dough to a 10x8-inch rectangle on a lightly floured pastry cloth or board; sprinkle with half the toasted almonds; roll up, jelly roll fashion, starting from the 10-inch side. Place, seam-side down, in jelly roll pan. Repeat with remaining dough and nuts to make a second roll; flatten each roll to a 1-inch height.
4. Bake in moderate oven (350°) 20 minutes, or until rolls are lightly browned. Cool in pan on wire rack 15 minutes. Remove rolls to wooden board with a long spatula; cut into 1/2 inch slices and place, cut-side down, in a single row in jelly roll pan. (You might have to make more than one panful.)
5. Broil 4 inches from heat for 5 minutes, or until toasted. Cool on wire facks; store in a metal tin.
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