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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 21 |
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MY AUNT would make these cookies for dessert. I can remember walking into the house and I'd almost swoon when I smelled them bakingthe aroma seemed to fill every room. They were my favorite, and they still are. Back then, I used to pretend Aunt Carmella made them especially for me! Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1-1/2 teaspoons crushed aniseed |
3/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup butter, softened |
1 cup sugar, divided |
1-1/4 teaspoons vanilla extract |
2 eggs |
1 cup blanched almonds, toasted and finely chopped |
2 teaspoons milk |
Directions:
1. Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
2. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture.
3. Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar.
4. Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.
5. Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans.
6. Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2 dozen.
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