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Ingredientes
- 2 c. Sugar
- 1 c. Unsalted butter, room temperature (2 sticks)
- 4 lrg Large eggs
- 4Â 1/2 c. All purpose flour
- 4 tsp Baking pwdr
- 1 tsp Salt
- 1/3 c. Brandy
- 1Â 1/2 tsp Anise extract
- 1 tsp Vanilla extract
- 1 c. Whole almonds, toasted
- 2 Tbsp. Aniseed
Direcciones
- Preheat oven to 350F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl till light and fluffy. Add in Large eggs 1 at a time, beating well after each addition. Mix flour, baking pwdr and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring c.. Add in dry ingredients and brandy mix alternately to sugar mix, beginning and ending with dry ingredients. Stir in almonds and aniseed.
- Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake till golden brown and hard to touch, about 40 min. Transfer sheets to racks and cold completely.
- Reduce oven temperature to 300F. Transfer cooled logs to work surface.
- Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices.
- Arrange slices on baking sheets.
- Bake cookies till dry and slightly brown, turning every 10 min, about 40 min. Transfer to rack; cold. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)
- Makes about 65.
