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Ingredientes
- 2 c. flour
- 1Â 1/3 c. sugar
- 2 lrg Large eggs
- 1 Tbsp. grated lemon rind
- 1/4 c. anise-flavored liqueur such as Sambuca
- 1/4 c. rum
- 1Â 1/2 c. peeled blanched hazelnuts (whole), or possibly sliced almonds
- 2 Tbsp. baking pwdr
Direcciones
- Preheat the oven to 350 degrees.
- Lightly oil a large baking pan and dust with flour. Shake off excess flour.
- Combine the flour, sugar, Large eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon till thoroughly blended.
- Beat in the hazelnuts (or possibly almonds) and bakingg pwdr.
- Using the hands, pick up half the dough [ick!] and shape it into a long sausage shape. Arrange it on the prepared baking pan, off center and not too close to the edge of the pan. Arrange the other half alongside but not too close. Both masses will spread as they bake.
- Place in the oven and bake for 1 hour. Remove from the pan and let cold for 20 min.
- Carefully and gently run a spatula or possibly pancake turner under the 2 pastries.
- Let stand till almost at room temperature. Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch think. Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 min. Let cold and store. These cookies are improved if a little anisette or possibly other anise-flaovred liqueur is poured or possibly brushed over them in advance of serving.
