This well-known twice-baked cookie has the licorice scent and flavour of anise. Some variation of this Italian cookie recipe is always found at every wedding shower.
- Portion size 40 servings
- Credits : Canadian Living Magazine: June 2007
MethodIn large bowl, beat eggs with sugar until pale and thickened; beat in butter and aniseeds. In separate bowl, whisk together flour, baking powder and salt ; stir into egg mixture. Stir in almonds.
Divide dough in half. With floured hands, shape each into 12-inch (30 cm) long log. Place on parchment paper–lined baking sheet. Press to flatten slightly. Whisk egg white until foamy; brush over tops of logs.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until firm to the touch and golden. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheet. Bake in centre of 350°F (180°C) oven until firm and golden, turning once, about 15 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Nutritional facts Per Cookie: about
- Sodium 36 mg
- Protein 2 g
- Calories 74.0
- Total fat 3 g
- Cholesterol 17 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 2.0