This is a traditional Italian regional cookie recipe found in Sicily.
Served traditionally as a desert with a sweet white desert wine which you dip your cookie into a short black coffee.
Preheat oven to 160 degrees C, pre-line trays with baking paper.
Cream butter & sugar, then add 1 egg at a time, brandy & salt
Roast almonds until lightly golden then roughly chop
Stir almonds and aniseed into dough and refrigerate for 1 hour
Split dough into two and roll into logs approx. 30cm – 5cm
Bake dough logs for approx. 20 mins. or until lightly golden
Remove to cool on tray, then cut 1 cm thick cookie slices, arrange cookie round flat back on bake tray and bake a further 25 mins until dry and crisp. Cool on wire racks. Makes approx. 40 to serve.
Store in an airtight container.
0 servings