Anise Cookies with Pignoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Polly Pitchford, Full Spectrum Healthâ?¢ A heavenly cookie with a slight hint of anise.unbleached white flour anise seed, gently crushed salt baking soda canola oil vanilla whole-wheat Flour pine nuts (pignoli) maple syrup cvt Ingredients:
1 1/2 cup unbleached white flour |
1 teaspoon anise seed, gently crushed |
1/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup canola oil |
1 teaspoon vanilla |
1 1/2 cups whole-wheat flour |
1/2 cup pine nuts (pignoli) |
1/4 cup maple syrup |
Directions:
1. Preheat oven to 375 degrees. To toast the pignoli, heat a dry skillet over medium heat. Add pignoli and stir continuously for 5 minutes as they toast. Remove immediately to a plate and allow to cool. Chop coarsly. In a bowl, combine the flours, Aniseed, salt, baking soda and pignoli. In another bowl, thoroughly whisk together the maple syrup, oil, and vanilla. Stir the wet ingredients into the dry mixture for a soft dough. Form the dough into balls about 1 in diameter and then press each ball into a round cookie about 1/4 thick. Set cookies on oiled cookie sheets about 1 apart. Bake for 12-15 minutes. Transfer to a wire rack to cool.
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