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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 30 |
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By switching the all-purpose flour for whole wheat pastry flour, and using the almonds with the skin on, you retain a little extra fiber. Every little bit helps! Ingredients:
1/2 cup butter, at room temperature |
1 cup sugar |
3 eggs |
3 teaspoons anise seed |
3 cups whole wheat pastry flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup almonds, with skin, coarsely chopped |
Directions:
1. Beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Using a mortar and pestle, crush anise seed lightly. Add to creamed mixture. Mix well.
2. In a separate bowl, stir together flour, baking powder and salt. Add to creamed mixture, beating until smooth. Mix in nuts. Turn out onto a lightly floured board and shape into two flat loaves each 1/2-inch thick, 2-1/2 inches wide, and as long as the baking sheets. Transfer to greased baking sheets. Bake in a 375 degree oven for 20 minutes, or until lightly browned.
3. Remove from the oven and cool 2 minutes. Then slice 1/2-inch thick. Lay slices, cut side down, on baking sheets. Bake at 375 degrees for 10 minutes longer, or until just golden brown. Remove to wire racks to cool.
4. Makes about 4 dozen cookies.
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