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Categories:
eggs sugar vegetable oil lemon zest anise seeds baking powder vanilla salt flour whole almond coarse sugar
Viewed: 18 - Published at: 8 years agoIngredients
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest, grated
- 2 teaspoons anise seeds, crushed
- 1 1/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup whole almond, coarsely chopped
- coarse sugar, for sprinkling
Method
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
- Whisk to blend.
- Add the flour and almonds and stir until a dough forms.
- Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
- Divide the dough in half.
- Form each half into a log 2 inches in diameter.
- Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
- Sprinkle the tops with coarse sugar.
- Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Leave the oven set at 350 degrees F.
- Using a spatula, carefully transfer the logs to a work surface.
- Using a serrated knife, cut crosswise into slices 1/2" thick.
- Arrange the slices cut side down on the baking sheet.
- Return to the oven and bake until brown, about 20 minutes.
- Transfer the cookies to a wire rack to cool.
- Store in an airtight container at room temperature for up to 2 weeks.
