Total Time
1hr
Prep 1 hr
Cook 0 mins

By switching the all-purpose flour for whole wheat pastry flour, and using the almonds with the skin on, you retain a little extra fiber. Every little bit helps!

Ingredients Nutrition

Directions

  1. Beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Using a mortar and pestle, crush anise seed lightly. Add to creamed mixture. Mix well.
  2. In a separate bowl, stir together flour, baking powder and salt. Add to creamed mixture, beating until smooth. Mix in nuts. Turn out onto a lightly floured board and shape into two flat loaves each ½-inch thick, 2-1/2 inches wide, and as long as the baking sheets. Transfer to greased baking sheets. Bake in a 375 degree oven for 20 minutes, or until lightly browned.
  3. Remove from the oven and cool 2 minutes. Then slice ½-inch thick. Lay slices, cut side down, on baking sheets. Bake at 375 degrees for 10 minutes longer, or until just golden brown. Remove to wire racks to cool.
  4. Makes about 4 dozen cookies.

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