Toasted Anise Bars Recipe
Are you looking for an awesome toasted anise bars recipe? Toasted anise bars goes perfectly as dessert. There is no bigger sin than reading this recipe of toasted anise bars and not trying it out.
Ingredients
6 eggs, separated
3/4 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons anise seeds
Directions
1. Beat egg whites until foamy in large bowl of electric mixer at high speed; add cream of tartar; beat until double' in volume; add granulated sugar, 1 tablespoon at a time, until meringue forms stiff peaks.
2. Beat egg yolks and brown sugar until thick and light in small bowl of mixer at high speed. Fold egg yolk mixture into meringue with a wire whip until well blended.
3. Sift flour, baking powder and salt into egg mixture; add anise seeds; fold into mixture with wire whip until well blended.
4. Grease and flour a 15x10x 1-inch jelly roll pan; tap out excess flour; spread batter in prepared pan.
5. Bake in moderate oven (350°) 20 minutes, or until center springs back when lightly touched with fingertip. Cool in pan on wire rack for 5 minutes.
6. Cut layer in half and remove; split each half crosswise with a serrated knife, then cut into 2 1/2 x 1 inch bars, to make 60 pieces.
7. Arrange bars, cut-side up, in a single layer on a large cookie sheet and in jelly roll pan.
8. Bake in moderate (350°) 10 minutes, or until lightly toasted. Remove from pan to wire racks with spatula; cool completely. Store in container with a tight-fitting lid.
2. Beat egg yolks and brown sugar until thick and light in small bowl of mixer at high speed. Fold egg yolk mixture into meringue with a wire whip until well blended.
3. Sift flour, baking powder and salt into egg mixture; add anise seeds; fold into mixture with wire whip until well blended.
4. Grease and flour a 15x10x 1-inch jelly roll pan; tap out excess flour; spread batter in prepared pan.
5. Bake in moderate oven (350°) 20 minutes, or until center springs back when lightly touched with fingertip. Cool in pan on wire rack for 5 minutes.
6. Cut layer in half and remove; split each half crosswise with a serrated knife, then cut into 2 1/2 x 1 inch bars, to make 60 pieces.
7. Arrange bars, cut-side up, in a single layer on a large cookie sheet and in jelly roll pan.
8. Bake in moderate (350°) 10 minutes, or until lightly toasted. Remove from pan to wire racks with spatula; cool completely. Store in container with a tight-fitting lid.
