Recipe by mollypaul
An appropriate recipe for these Olympic times as published in our local newspaper.
Top Review by rogter
Too many flavours. I would simplify it by leaving out the cinnamon. I thought I would do a short cut and use my mixer - big mistake. It developed gluten, even when used it carefully so the cookies were not so shortbreaddy. . I would also use a lighter tasting olive oil - the one I used was quite dark. Again, too many flavours. I'll make them again sometime using light olive oil, my hands and no cinnamon.
- 6 tablespoons olive oil
- 1⁄2 tablespoon anise seed
- 1⁄2 tablespoon sesame seeds
- 1⁄2 cup sugar
- 1⁄2 cup fresh lemon juice
- 1⁄2 teaspoon finely grated lemon, zest of
- 1⁄2 teaspoon finely grated orange zest
- 2 1⁄4 cups sifted all-purpose flour
- 1⁄2 tablespoon ground cinnamon
- sliced blanched almond, for topping
- cinnamon sugar, for topping
Directions See How It's Made
- Preheat oven to 375°F.
- In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes.
- Add sugar, lemon juice, lemon and orange zest.
- Combine flour and cinnamon.
- Stir flour, 1 cup at a time, into oil mixture.
- Work dough with hands until smooth.
- Cover and let stand for 30 minutes.
- Roll dough out on lightly floured board to a thickness of 1/4 inch.
- Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet.
- Decorate with almond slices, pressing so they adhere.
- Bake for 12 to 15 minutes, or until light brown.
- Sprinkle with cinnamon sugar and cool on racks.