Ingredients Jump to Instructions ↓

  1. 4 Eggs; large

  2. 2 cups 396g / 13oz Sugar

  3. 1 teaspoon 5ml Anise extract

  4. 4 1/2 cups 281g / 9.9oz Cake flour; sifted

Instructions Jump to Ingredients ↑

  1. NOTE: Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT under beat. Fold in anise extract and flour.

  2. Roll dough 3/8-inch thick. Thoroughly flour Springform mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375F.

  3. Place cookies in oven and immediately reduce temperature to 300F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen.


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