Crunchy, twice baked, italian cookies that go great with coffee or tea. Traditionally they are flavored with ground anise seed and have almonds mixed into the dough.
Wet:
- 1/4 cup melted butter or olive oil
- 2 eggs
- 1 tsp vanilla extract
Dry:
- 2 cup pastery flour or all-purpose flour
- 1/4 tsp. salt - if you used unsalted butter or olive oil
- 1 tsp. baking powder
- 3/4 cup sugar
Mixins:
- 1 tsp powder anise seed/cinnamon/ginger/whatever spices you want
- 1 cup total of almonds/chocolate chips/dried fruit, etc
- Pre-heat over to 350 degrees farenheit and make sure the rack is in the center
- In a large bowl combine all the "dry" ingredients together along with the mixins you want to use.
- Make a well in the dry ingredients and the wet ingredients inside it.
- Mix until a rough dough forms.
- Dump the dough out onto a floured surface and form into a cigar shaped loaf, then flatten.
- Bake for 25 min. reversing the pan halfway through the cooking time.
- Cool for 15 min.
- Slice the loaf into piece about 1/2 inch thick. (half the width between two knuckles)
- Lay the sliced cookies flat onto baking trays and bake 15 min, then turn over and bake another 15 min.
- Cool on a rack
- If you want to dip the cookies in chocolate you can do so now.
- Store in an airtight container.