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Categories:Viewed: 13 - Published at: 3 years ago
Ingredients
- 2 cups flour, all-purpose
- 1 tablespoon lemon zest grated
- 1 tablespoon instant coffee or instant espresso powder
- 2 1/2 teaspoons baking powder
- 2 teaspoons aniseed finely chopped
- 1 teaspoon salt
- 1/2 cup butter, unsalted chilled, cut into 1/2-inch pieces
- 1 1/2 cups hazelnuts (filberts) toasted, husked
- 1 cup sugar
- 2 large eggs
- 1/4 cup anisette
Method
- Preheat oven to 350F (180C).
- Butter and flour 2 cookie sheets.
- Mix first 6 ingredients in processor.
- Add butter and cut in until mixture resembles coarse meal.
- Add nut and sugar and chop nuts coarsely, using on/off turns.
- Transfer to large bowl.
- Mix eggs and anisette in small bowl.
- Add to dry ingredients and mix until dough forms.
- Divide dough into 3 pieces.
- Gently knead each piece to bind.
- Form each into 1 1/2 inch-wide log.
- Transfer to prepared sheets.
- Bake until golden brown and firm to touch, about 35 minutes.
- Cool in pans on racks 15 minutes.
- Using serrated knife, cut logs into 3/4 inch thick slices.
- Arrange cut side up on cookie sheets.
- Bake until golden brown, about 15 minutes per side.
- Cool on rack.
- Store in airtight container.
