Pine Nut Sticks Recipe
Ingredients
| 1 package yeast, active dry or compressed | ||
| Warm water | 2/3 Cup (16 tbs) | |
| Anise seed | 1/2 Teaspoon, crushed | |
| 2 tablespoons each salad oil and olive oil | ||
| Lemon peel | 1/4 Teaspoon, grated | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Tablespoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Pine nuts | 2/3 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Coarse salt | 2 Tablespoon | |
Directions
Dissolve yeast in warm water; add crushed anise seed, salad oil, olive oil, lemon peel, salt, sugar, and 1 cup flour.
Beat until smooth.
Add pine nuts and another 1 1/4 cups flour, or enough to make a stiff dough.
Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed.
Place dough in greased bowl, cover with damp cloth, and let rise in a warm place until doubled, about 1 hour.
Punch down, divide dough in half.
Cut each half into 20 equal-sized pieces; roll each piece, using palms of hands, into a 7-inch length.
Place parallel on greased baking sheets about 1/2 inch apart.
Cover and let rise until almost doubled, about 30 minutes; brush with slightly beaten egg, and sprinkle lightly with coarse salt.
Bake in a 325° oven for 30 minutes, until lightly browned.
Beat until smooth.
Add pine nuts and another 1 1/4 cups flour, or enough to make a stiff dough.
Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed.
Place dough in greased bowl, cover with damp cloth, and let rise in a warm place until doubled, about 1 hour.
Punch down, divide dough in half.
Cut each half into 20 equal-sized pieces; roll each piece, using palms of hands, into a 7-inch length.
Place parallel on greased baking sheets about 1/2 inch apart.
Cover and let rise until almost doubled, about 30 minutes; brush with slightly beaten egg, and sprinkle lightly with coarse salt.
Bake in a 325° oven for 30 minutes, until lightly browned.
Chef
