Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 pkt Active dry yeast
- 2/3 c. ,Hot water (abt. 110 F.)
- 1/2 tsp Anise seeds, crushed
- 2 Tbsp. Salad oil
- 2 Tbsp. Extra virgin olive oil
- 1/4 tsp Grated lemon peel
- 1/2 tsp Salt
- 1 Tbsp. Sugar
- 2 1/4 c. All-purpose flour (approx.)
- 2/3 c. Pine nuts
- 1 x Egg, lightly beaten
- 2 Tbsp. Coarse salt
Direcciones
- In a large bowl, sprinkle yeast over hot water; let stand for about 5 min to soften. Stir in anise seeds, salad and olive oils, lemon peel, salt, sugar and 1 c. of flour. Beat till smooth. Add in pine nuts and sufficient of the remaining flour to make a stiff dough.
- Turn out onto a floured board and knead till smooth and elastic (about 5 min), using additional flour as needed. Place dough in a greased bowl; turn dough to grease top. Cover with plastic wrap and let rise in a hot place till doubled (about 1 hour).
- Punch dough down and divide in half. Cut each half into 20 equal-size pcs. Using palms of hands, roll each piece into a 7" length. Place parallel and about 1/2" apart on greased baking sheets. Cover and let rise till puffy (about 30 min). Brush with egg and sprinkle lightly with salt.
- Bake at 325 F. for 35 to 40 min or possibly till lightly browned. Serve warm or possibly cold on wire racks. Store airtight at room temperature for 3 to 4 days; freeze for longer storage.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 78 | 45% |
| Total Fat 9.08g | 11% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 1266mg | 53% |
| Potassium 78mg | 2% |
| Total Carbs 19.99g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.35g | 1% |
| Protein 3.91g | 6% |
