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Twice Baked Italian Cookies Recipe
|Sugar||2 Cup (32 tbs)|
|Butter||1⁄2 Pound, melted (1 Cup)|
|Anise seeds||1⁄4 Cup (4 tbs)|
|Anisette/Other anise liqueur||1⁄4 Cup (4 tbs)|
|Bourbon/2 teaspoons vanilla and 2 tablespoons water||3 Tablespoon|
|Coarsely chopped almonds/Walnuts||2 Cup (32 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|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
Stir together flour and baking powder; add to butter mixture and blend thoroughly.
Cover and refrigerate dough until firm, 2 to 3 hours.
On a lightly floured board, shape dough with your hands to form flat loaves that are 1/2 inch thick, 2 inches wide, and about 17 inches long.
Place no more than 2 loaves, parallel and well apart, on buttered 12-by 17-inch baking sheets.
Bake in a 375° oven until golden brown, about 20 minutes.
Remove loaves from oven and let cool on baking sheets until you can touch them, then cut into 1/2- to 3/4-inch-thick diagonal slices.
Lay slices, cut side down and close together, on baking sheets.
Return to oven and bake until lightly toasted, about 15 more minutes.
Let cool on racks.