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Ingredients
- 1/3 cup anise seed
- 490 grams flour
- 1/8 tsp. salt
- 4 eggs
- 1 lb. powdered sugar
- 1 oz. butter, softened
- 2 tsp. lemon zest
Preparation
Step 1
Sift flour and salt together. Whip the eggs at medium speed until thick and ivory coloured, about 2 minutes. Add sugar and whip until the mix has thick ribbons, about 10 minutes. Whisk in butter. Decrease speed and add flour and zest. Knead dough until smooth, rest covered for 1 hour.
Preheat oven to 250 degrees. Divide dough into 8 portions, ¼ cup per portion and roll each to a 15 inch rope with 3/8 inch diameter. Cut dough into 2 inch lengths.
Bend each shape into a crescent shape and dip into anise seeds. With a pointed tip of scissors, snip 3 short slashed on the upper side of each crescent along the outer curve. Bake 15 minutes until firm, but not colored.