Ingredients Jump to Instructions ↓

  1. 2 c Unbleached flour

  2. 1 ts Baking powder

  3. 1/4 ts Salt

  4. 1 c Sugar

  5. 2 lg Eggs

  6. 1/4 ts Vanilla

  7. 1 tb Minced zest from

  8. 1 lemon

  9. 1 tb Anise seed Sift first

  10. 3 ingredients in small bowl. Whisk sugar and eggs in large bowl to a light lemon color. Stir in next

  11. 3 ing. Sift dry ing. over egg mixture, then fold in until dough is just combined. Adjust oven rack to middle position and heat oven to

  12. 350 deg. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion into a rough

  13. 13x2 in. log. Place them about 3 in. apart on cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 min. Cool loaves

  14. 10 min. Lower oven temp. to

  15. 325 deg. Cut each loaf diagonally into 3/8 in. slices with serrated knife. Lay the slices about 1/2 in. apart on cookie sheet, cut side up, and return them to oven. Bake,

Instructions Jump to Ingredients ↑

  1. turning over each cookie halfway through baking, until crisp and golden brown on both sides, abaout 15 min. Transfer to wire rack and cool completely. (Can be stored in airtight container for 1 month) VARIATION: Substitute unhulled sesame seeds for anise seeds. Brush top with egg wash and sprinkle with more sesame seeds. --


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