INGREDIENTS

INSTRUCTIONS

In a large bowl, sprinkle yeast over warm water; let stand for about 5
minutes to soften.  Stir in anise seeds, salad and olive oils, lemon
peel, salt, sugar and 1 cup of flour. Beat until smooth. Add pine  nuts
and enough of the remaining flour to make a stiff dough.  Turn out onto
a floured board and knead until smooth and elastic  (about 5 minutes),
using additional flour as needed. Place dough in a  greased bowl; turn
dough to grease top. Cover with plastic wrap and  let rise in a warm
place until doubled (about 1 hour).  Punch dough down and divide in
half.  Cut each half into 20 equal-size  pieces.  Using palms of hands,
roll each piece into a 7" length. Place  parallel and about 1/2" apart
on greased baking sheets. Cover and let  rise until puffy (about 30
minutes).  Brush with egg and sprinkle  lightly with salt.  Bake at 325
F. for 35 to 40 minutes or until lightly browned. Serve  hot or cool on
wire racks.  Store airtight at room temperature for 3  to 4 days;
freeze for longer storage.  From Sunset Italian Cookbook by the editors
of Sunset Books and Sunset  Magazine.  Menlo Park, CA: Lane Publishing
Company, 1981. Pp. 89-90.  ISBN 0-376-02465-8.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”