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Italian Nut Cookies Recipe
|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs), melted|
|Anise seeds||1⁄4 Cup (4 tbs)|
|Anisette/Other anise-flavored liqueur||1⁄4 Cup (4 tbs)|
|Whiskey/2 teaspoons vanilla and 2 tablespoons water||3 Tablespoon|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||3 Teaspoon|
|Chopped almonds/Walnuts||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 8115 Calories from Fat 3295
% Daily Value*
Total Fat 366 g563.8%
Saturated Fat 135.5 g677.4%
Trans Fat 0 g
Cholesterol 1752.7 mg
Sodium 1652 mg68.8%
Total Carbohydrates 1045 g348.3%
Dietary Fiber 64.1 g256.5%
Sugars 442.2 g
Protein 176 g352.8%
Vitamin A 145.4% Vitamin C 21%
Calcium 254.8% Iron 391.9%
*Based on a 2000 Calorie diet
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 375Â° 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 375Â° oven for 15 more minutes or until lightly toasted.
Transfer to racks to cool.