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:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”