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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for some crunchy, flavorful cookies! Ingredients:
3/4 cup unblanched sliced almonds (6 ounces) |
1 1/2 teaspoons anise seed |
1 cup granulated sugar |
1/3 cup lemon zest, finely grated |
2 cups all-purpose flour |
1 1/2 tablespoons ground coriander |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup unsalted butter, room temperature |
2 large eggs |
Directions:
1. Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
2. Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
3. In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
4. Process sugar & zest in a food processor until zest is finely ground.
5. In a medium bowl, whisk together the flour, coriander, baking powder & salt.
6. In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
7. Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
8. With a rubber spatula, stir in the almonds.
9. Halve the dough & place both portions on the buttered baking sheet.
10. Quickly form each piece into a 12:x1 log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
11. Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
12. Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
13. Arrange slices on the same baking sheet & return to the oven.
14. Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
15. Let cool on a wire rack, then store in an airtight container for up to 1 month.
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