|Sugar||300 Gram (1 1/2 cups)|
|Salt||1 Pinch (large)|
|Flour||300 Gram (2 1/4 cups)|
Place the eggs, sugar, and salt in a bowl.
Choose a saucepan large enough to hold the bowl and fill it with just enough water not to overflow when the bowl is placed in it.
Heat the water; place the bowl in the water bath and beat the egg-sugar mixture with a wire whisk until warm.
It should reach about 105°F. (40°C).
Remove the bowl from the water bath and beat the mixture slowly until cold.
With a wooden spatula, fold the flour and aniseed into the sugar mixture.
Spoon this mixture into a pastry bag fitted with a plain tip.
Butter a baking sheet, dust it with flour, and pipe small dollops of batter onto the baking sheet at well-separated intervals.
Let the anise cookies dry at least 10 hours or preferably overnight They must have developed a dry upper surface and should be dry enough to be moved freely on the baking sheet.
Preheat the oven to 320°F. (160°C).
Bake the anise cookies on the center shelf 15 minutes.
Since the upper surface of the cookies is dry, the dough can expand only underneath, producing the characteristic "feet."
Serving size: Complete recipe
Calories 2662 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 8.3 g41.4%
Trans Fat 0 g
Cholesterol 1057.4 mg352.5%
Sodium 625 mg26%
Total Carbohydrates 539 g179.5%
Dietary Fiber 14.1 g56.3%
Sugars 302.5 g
Protein 65 g129.6%
Vitamin A 24.8% Vitamin C 5.3%
Calcium 36% Iron 118.4%
*Based on a 2000 Calorie diet