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Ingredients
- 2 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 stk unsalted butter room temperature
- 1 c. granulated sugar
- 2 lrg Large eggs
- 1/4 c. anisette or possibly sambuca
- 1 tsp vanilla extract
- 1/2 c. pine nuts lightly toasted
- 1 Tbsp. aniseeds Lemon Ice Cream (see recipe)
Directions
- Preheat oven to 350 degrees. Line 1 large baking sheet with parchment paper.
- Combine the flour, baking pwdr, and salt in a small bowl.
- In a large bowl, cream together the butter and sugar till fluffy. Add in the Large eggs, beating after the addition of each. Add in the dry ingredients, alternating with the anisette. Add in the vanilla and mix well. Mix in the nuts and aniseeds.
- Divide the dough into 2 equal pcs. On a lightly floured surface, roll each under your palms to make a log, about 12-inches in length, and 2-inches in diameter. Place logs on the baking sheets, about 2-inches apart. Bake till golden and hard, about 30 min. Remove from the oven and let cold completely on the sheet.
- Reduce the oven temperature to 300 degrees.
- Transfer the cookie log to a large cutting board and with a heavy knife cut into 3/4-inch thick slices. Spread the cookies on the baking sheet. Bake, turning halfway through cooking, till hard and crisp, about 30 min. Remove from the oven and transfer to a wire rack to cold.
- Serve with Lemon Ice Cream.
- This recipe yields about 3 dozen.
- Yield: 3 dozen
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