- 3
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp anise extract
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sliced almonds, toasted
- 2 tbs aniseed
- 10 oz milk chocolate candy coating, melted
Preparation
Step 1
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed.
2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12 in x 2 in rectangle. Bake at 325° for 25-30 minutes or until firm to the touch and the edges are golden brown.
3. Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board and cut diagonally with serrated knife into 3/4 inch slices. Return to baking sheets, cut side down.
4. Bake for 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in airtight containers.