Italian Nut Cookies Recipe
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs), melted | |
| 1/4 cup anise seeds | ||
| 1/4 cup anisette or other anise-flavored liqueur | ||
| 3 tablespoons whiskey, or 2 teaspoons vanilla and 2 tablespoons water | ||
| Eggs | 6 | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| 2 cups coarsely chopped almonds or walnuts | ||
Directions
In a large bowl, stir together sugar, butter, anise seeds, anisette, and whiskey.
Beat in eggs.
In another bowl, stir together flour and baking powder; gradually add to sugar mixture, blending thoroughly.
Mix in almonds.
Cover tightly with plastic wrap and refrigerate for 2 to 3 hours.
Directly on greased baking sheets, shape dough with your hands to form flat loaves about 1/2 inch thick, 2 inches wide, and as long as baking sheets.
Place loaves parallel and 4 inches apart.
Bake in a 375° oven for 20 minutes or until lightly browned.
Remove loaves from oven and let cool on baking sheets until you can touch them; then cut diagonally into 1/2 to 3/4-inch-thick slices.
Place slices close together, cut sides down, on baking sheets; bake in 375° oven for 15 more minutes or until lightly toasted.
Transfer to racks to cool.
Store airtight.
Beat in eggs.
In another bowl, stir together flour and baking powder; gradually add to sugar mixture, blending thoroughly.
Mix in almonds.
Cover tightly with plastic wrap and refrigerate for 2 to 3 hours.
Directly on greased baking sheets, shape dough with your hands to form flat loaves about 1/2 inch thick, 2 inches wide, and as long as baking sheets.
Place loaves parallel and 4 inches apart.
Bake in a 375° oven for 20 minutes or until lightly browned.
Remove loaves from oven and let cool on baking sheets until you can touch them; then cut diagonally into 1/2 to 3/4-inch-thick slices.
Place slices close together, cut sides down, on baking sheets; bake in 375° oven for 15 more minutes or until lightly toasted.
Transfer to racks to cool.
Store airtight.
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