Ingredients Jump to Instructions ↓

  1. -Dottie Cross 2/3 c Whole almonds

  2. 1 tb Anise seeds

  3. 2 tb Sambucca liqueur; or Pernod

  4. 1/2 c Butter

  5. 3/4 c Sugar

  6. 2 Eggs

  7. 2 c All-purpose flour

  8. 2 tb All-purpose flour; or -you could use unbleached -for both 1 1/2 ts Baking powder

  9. 1/4 ts Salt

  10. 8 to 10 minutes, or until golden brown. Let cool. Place anise seeds in a small bowl. Add

  11. 1 tablespoon liqueur and heat in a

  12. 350 degree oven for 5 minutes to infuse. Or place anise seeds in a small microwave-safe bowl. Add

  13. 1 tablespoon liqueur and microwave on high for 10 to 15 seconds, or until

  14. steaming. Set aside. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs. Add anise seed mixed with liqueur and the remaining 1 tablespoon liqueur. In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until blended. Cut nuts in halves or thirds and fold in. Divide dough in half. On a greased and floured baking sheet pat out into two logs (about 1/2 inch high, 1-1/2 inches wide and 14 inches long, spacing at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice at a 45 degree angle about 1/2-inch thick. Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 3-1/2 to 4 dozen. From: Dottie Cross Reformatted for MM by CLM, HCPM52C


Send feedback