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Twice Baked Italian Cookies

the.instructor's picture
Ingredients
  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)
  Eggs 6 Large
  All purpose flour 5 1⁄2 Cup (88 tbs)
  Baking powder 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Walnut

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