Twice Baked Italian Cookies
|Sugar||2 Cup (32 tbs)|
|Butter||1⁄2 Pound, melted (1 Cup)|
|Anise seeds||1⁄4 Cup (4 tbs)|
|Anisette/Other anise liqueur||1⁄4 Cup (4 tbs)|
|Bourbon/2 teaspoons vanilla and 2 tablespoons water||3 Tablespoon|
|Coarsely chopped almonds/Walnuts||2 Cup (32 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||1 Tablespoon|
In a bowl, mix sugar, butter, anise seeds, liqueur, bourbon, almonds, and eggs; beat to blend.
Stir together flour and baking powder; add to butter mixture and blend thoroughly.
Cover and refrigerate dough until firm, 2 to 3 hours.
On a lightly floured board, shape dough with your hands to form flat loaves that are 1/2 inch thick, 2 inches wide, and about 17 inches long.
Place no more than 2 loaves, parallel and well apart, on buttered 12-by 17-inch baking sheets.
Bake in a 375° oven until golden brown, about 20 minutes.
Remove loaves from oven and let cool on baking sheets until you can touch them, then cut into 1/2- to 3/4-inch-thick diagonal slices.
Lay slices, cut side down and close together, on baking sheets.
Return to oven and bake until lightly toasted, about 15 more minutes.
Let cool on racks.