1 Picture
Ingredients
- 1/2 cup slivered almonds
- 3/4 teaspoons anise or fennel seeds
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup sugar
- 3 tablespoons honey
- 1/2 teaspoon coarse salt
- 1/4 cup all-purpose flour
- 1 tablespoon finely grated orange zest
Details
Servings 24
Preparation
Step 1
1. Preheat oven to 375 F, with racks on middle and lower thirds. In a food processor, pulse almonds and anise seeds until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high heat, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest.
2. Working quickly, drop batter by the teaspoonfuls, 2 1/2 inches apart, onto parchment-lined baking sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks. (Cookies can be stored between sheets of parchment in an airtight container up to 2 days at room temperature.)
Per 2 cookies: 88 calories, 7 g fat (3 g saturated fat); 2 g protein; 6 g carbohydrates; 1 g fiber.
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