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Anise Rusks

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Anonymous (not verified)
Ingredients
  Eggs 4 , separated
  Orange peel 1⁄2 Teaspoon, grated
  Granulated sugar 1⁄3 Cup (5.33 tbs), divided
  Self-rising flour 3⁄4 Cup (12 tbs)
  Anise extract 1 Teaspoon
  Ice water 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 375°F.
Line bottom of 13 x 9 x 2-inch baking pan with wax paper or parchment paper; set aside.
In medium mixing bowl combine egg yolks and half of the sugar; using electric mixer, beat until thick and lemon colored, about 3 minutes.
Beat in extract and orange peel; set mixer on low speed and gradually beat in flour and water, beating just until combined.
Set aside.
In separate bowl, using clean beaters, beat egg whites until foamy; gradually add remaining sugar and beat until stiff peaks form.
Spoon 2 heaping tablespoons of beaten whites into yolk mixture to loosen batter, then fold in remaining whites, 1/3 at a time.
Pour batter into paper-lined pan and, using a spatula, smooth top; bake until top is browned, 20 to 25 minutes.
Remove pan from oven and reduce oven temperature to 250°F.
Using a knife or metal spatula, loosen edges of cake from pan; invert cake onto wire rack.
Peel off paper and set cake right-side up on cutting board; cut into 4 equal sections, then cut each section in half and each half into 4 equal slices.
Arrange slices on cookie sheet and bake until golden and crisp, 1 to 1 1/2 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie

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