Rating: 4.5 stars 4.7
180 Ratings
  • 5 star values: 149
  • 4 star values: 25
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4

Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 40 mins
Servings:
60
Yield:
5 dozen
Advertisement

Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.

    Advertisement
  • In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

  • Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

  • Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

  • Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

  • Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Nutrition Facts

111 calories; protein 2g; carbohydrates 14.5g; fat 4.7g; cholesterol 20.5mg; sodium 88.3mg. Full Nutrition
Advertisement