These cookies are similar to biscotti, just cut thinner. Present a half-dozen in a large coffee mug to give with a pound of coffee. Or divide them among small paper gift bags to give with tins of tea or a pretty teacup and saucer.

Judith Choate
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
4 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and baking powder, stirring well with a whisk. Place sugar, eggs, and egg whites in a large bowl; beat with a mixer at high speed until light and fluffy. Beat in butter. Gradually add flour mixture, almonds, and aniseed, beating until well blended (dough will be sticky).

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  • Divide dough in half. Turn each half of dough out onto wax paper; shape each portion into an 8-inch roll. Wrap rolls in wax paper. Refrigerate for 1 hour or until firm.

  • Preheat oven to 350°.

  • Unwrap rolls, and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until lightly browned. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll crosswise into 24 (3/8-inch) slices. Place slices on baking sheet. Bake at 350° for 5 minutes. Turn slices over, and bake an additional 5 minutes. Remove from baking sheet, and cool completely on wire rack.

Nutrition Facts

66 calories; calories from fat 27%; fat 2g; saturated fat 0.6g; mono fat 1g; poly fat 0.3g; protein 1.6g; carbohydrates 10.5g; fiber 0.4g; cholesterol 11mg; iron 0.5mg; sodium 33mg; calcium 18mg.
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