| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Lao |
Cookie |
36 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 1/3 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
tb |
Grated lemon rind [i omitted this without a problem] |
| 1/4 |
c |
Anise-flavored liqueur such as sambuca |
| 1/4 |
c |
Rum |
| 1 1/2 |
c |
Peeled blanched hazelnuts (whole); or sliced almonds |
| 2 |
tb |
Baking powder |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: rlk@telesoft.com (Bob Kitzberger @sation)
Preheat the oven to 350 degrees. Lightly oil a large baking pan and dust
with flour. Shake off excess flour.
Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing
bowl and beat with a wooden spoon until thoroughly blended. Beat in the
hazelnuts (or almonds) and bakingg powder.
Using the hands, pick up half the dough [ick!] and shape it into a long
sausage shape. Arrange it on the prepared baking pan, off center and not
too close to the edge of the pan. Arrange the other half alongside but not
too close. Both masses will spread as they bake.
Place in the oven and bake for 1 hour. Remove from the pan and let cool
for
20 minutes.
Carefully and gently run a spatula or pancake turner under the 2 pastries.
Let stand until almost at room temperature. Using a serrated bread knife
cut each pastry into cross-wise slices, each about 1-inch think. Arrange
these in one layer on a baking sheet and return to the oven to dry out,
about 10 minutes. Let cool and store. These cookies are improved if a
little anisette or other anise-flaovred liqueur is poured or brushed over
them in advance of serving.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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