|Cooking oil||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Anise flavoring||1 Teaspoon|
|Flour||4 Cup (64 tbs)|
|Baking powder||1 Tablespoon|
|Heavy cream||1 Tablespoon|
|Chopped hazelnuts||1⁄4 Cup (4 tbs)|
Combine 1 cup each cooking oil and sugar, 2 eggs and 1 teaspoon anise flavoring.
Beat until smooth.
Mix 4 cups sifted flour with 1 tablespoon baking powder and 1 teaspoon salt.
Add 3 cups of this flour mixture to oil, sugar and eggs.
Add remaining 1 cup flour mixture and work dough with hands.
Divide in half.
Wrap each half in plastic wrap, foil or waxed paper and chill at least 1 hour.
Place half the dough on a lightly floured surface and roll out to a 10-inch square.
Cut into 2-inch squares and place on an ungreased baking sheet.
Combine and mix well 1 egg yolk and 1 tablespoon heavy cream and brush top of each square lightly with a small amount of this mixture.
Top each cookie with a few of the 1/4 cup chopped hazelnuts (reserving some for other half of dough).
Bake 15 minutes at 350Â°, remove from pan and cool on wire racks.
Repeat with second half of dough.
Store baked cookies in a covered container or covered with plastic wrap or foil for 12 hours before serving.