Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 2 teaspoons 10ml Baking powder

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1 stick Unsalted butter - room temperature

  5. 1 cup 198g / 7oz Granulated sugar

  6. 2 cups 396g / 13oz Eggs (large)

  7. 1/4 cup 59ml Anisette or sambuca

  8. 1 teaspoon 5ml Vanilla extract

  9. 1/2 cup 118ml Pine nuts - lightly toasted

  10. 1 tablespoon 15ml Aniseeds

  11. Lemon Ice Cream - (see recipe)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Line 1 large baking sheet with parchment paper.

  2. Combine the flour, baking powder, and salt in a small bowl. In a large bowl, cream together the butter and sugar until fluffy. Add the eggs, beating after the addition of each. Add the dry ingredients, alternating with the anisette. Add the vanilla and mix well. Fold in the nuts and aniseeds.

  3. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each under your palms to make a log, about 12-inches in length, and 2-inches in diameter. Place logs on the baking sheets, about 2-inches apart. Bake until golden brown and firm, about 30 minutes. Remove from the oven and let cool completely on the sheet.

  4. Reduce the oven temperature to 300 degrees. Transfer the cookie log to a large cutting board and with a heavy knife cut into 3/4-inch thick slices. Spread the cookies on the baking sheet. Bake, turning halfway through cooking, until firm and crisp, about 30 minutes. Remove from the oven and transfer to a wire rack to cool.

  5. Serve with Lemon Ice Cream.


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