| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 4 |
lg |
Eggs |
| 4 1/2 |
c |
All purpose flour |
| 4 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/3 |
c |
Brandy |
| 1 1/2 |
ts |
Anise extract |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Whole almonds; toasted |
| 2 |
tb |
Aniseed |
INSTRUCTIONS
Preheat oven to 350F. Line 2 heavy large baking sheets with foil. Beat
sugar and butter in large bowl until light and fluffy. Add eggs 1 at a
time, beating well after each addition. Mix flour, baking powder and salt
in medium bowl. Combine brandy, anise extract and vanilla extract in glass
measuring cup. Add dry ingredients and brandy mixture alternately to sugar
mixture, beginning and ending with dry ingredients. Stir in almonds and
aniseed.
Drop dough by spoonfuls onto prepared baking sheets, forming two
2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and
smooth dough into logs. Bake until golden and firm to touch, about 40
minutes. Transfer sheets to racks and cool completely.
Reduce oven temperature to 300F. Transfer cooled logs to work surface.
Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices.
Arrange slices on baking sheets.
Bake cookies until dry and slightly brown, turning every 10 minutes, about
40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in
airtight containers at room temperature.)
Makes about 65.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 5027 Calories (kcal); 326g Total Fat; (58% calories from fat);
71g Protein; 451g Carbohydrate; 1244mg Cholesterol; 4357mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 59
1/2 Fat; 27 Other Carbohydrates
Converted by MM_Buster v2.0n.
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