Twice-Baked Italian Cookies
|Sugar||2 Cup (32 tbs)|
|Butter||1⁄2 Pound, melted (1 Cup)|
|Anise seed||4 Tablespoon|
|Anise flavored liqueur||1⁄4 Cup (4 tbs)|
|Bourbon/2 teaspoons vanilla and 2 tablespoons water||3 Tablespoon|
|Coarsely chopped almonds/Coarsely chopped walnuts||2 Cup (32 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs) (Regular)|
|Baking powder||1 Tablespoon|
Mix sugar with butter, anise seed, anise liqueur, Bourbon (or vanilla and water), and nuts.
Beat in the eggs.
Sift and measure flour and sift again with baking powder into the sugar mixture; blend thoroughly.
Cover and chill the dough for 2 to 3 hours.
On a lightly floured board, shape dough with your hands to form flat loaves that are about 1/2 inch thick and 2 inches wide, and as long as your cooky sheets.
Place no more than 2 loaves, parallel and well apart, on a buttered cooky sheet (one without rims is best).
Bake in a 375° oven for 20 minutes.
Remove from oven and let loaves cool on pans until you can touch them, then cut in diagonal slices that are about 1/2 to 3/4 inch thick.
Lay slices on cut sides close together on cooky sheet and return to the oven (375°) for 15 minutes more or until lightly toasted.
Cool on wire racks and store in airtight containers.