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Twice-Baked Italian Cookies Recipe
|Sugar||2 Cup (32 tbs)|
|Butter||1⁄2 Pound, melted (1 Cup)|
|Anise seed||4 Tablespoon|
|Anise flavored liqueur||1⁄4 Cup (4 tbs)|
|Bourbon/2 teaspoons vanilla and 2 tablespoons water||3 Tablespoon|
|Coarsely chopped almonds/Coarsely chopped walnuts||2 Cup (32 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs) (Regular)|
|Baking powder||1 Tablespoon|
Serving size: Complete recipe
Calories 8116 Calories from Fat 3308
% Daily Value*
Total Fat 368 g566%
Saturated Fat 136.4 g682%
Trans Fat 0 g
Cholesterol 1756.5 mg
Sodium 1652.2 mg68.8%
Total Carbohydrates 1045 g348.3%
Dietary Fiber 64.1 g256.5%
Sugars 442.2 g
Protein 176 g352.8%
Vitamin A 146.3% Vitamin C 21%
Calcium 254.8% Iron 391.8%
*Based on a 2000 Calorie diet
Beat in the eggs.
Sift and measure flour and sift again with baking powder into the sugar mixture; blend thoroughly.
Cover and chill the dough for 2 to 3 hours.
On a lightly floured board, shape dough with your hands to form flat loaves that are about 1/2 inch thick and 2 inches wide, and as long as your cooky sheets.
Place no more than 2 loaves, parallel and well apart, on a buttered cooky sheet (one without rims is best).
Bake in a 375° oven for 20 minutes.
Remove from oven and let loaves cool on pans until you can touch them, then cut in diagonal slices that are about 1/2 to 3/4 inch thick.
Lay slices on cut sides close together on cooky sheet and return to the oven (375°) for 15 minutes more or until lightly toasted.
Cool on wire racks and store in airtight containers.