ITALIAN ANISE BISCUITS
YOU WILL NEED :
- 125g ( 40z ) unsalted butter
- 1/4 cup castor sugar
- 3 eggs
- 2 tablespoons brandy
- 1 tablespoon grated lemon rind
- 1½ cups plain flour
- 1/4 cup self-raising flour
- ½ teaspoon salt
- 125g ( 40z ) blanched almonds
- 1 tablespoon aniseed
ITALIAN ANISE BISCUITS RECIPE:
Cream butter and sugar add eggs one at a time, beating well after each addition. Add brandy and lemon rind and mix well. Sift together flour and salt, and stir into the butter mixture. Place almonds on the oven tray, and leave in a moderate oven for 5 minutes or until golden brown. Remove and cool; chop almonds roughly.
Stir almonds and anise into dough. Refrigerate the dough, covered, for 1 hour.
Halve dough and place on a greased oven tray: shape each half into a log, 30cm x 5cm ( 12in x 2in ).
Bake loaves in a moderate oven for 20 minutes or until lightly golden brown. Remove, and cool on an oven tray; cut logs diagonally into 1cm ( in ) slices with a serrated knife. Arrange cut side upward, close together on lightly greased oven trays, and bake in a moderate oven for 25 to 30 minutes or until dry and crisp. When cold, store in an airtight container.
Makes about 40
Also Read: ITALIAN MAMMA'S CAKE