Anise Rusks

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READY IN: 2hrs 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375F.
  • Line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
  • In medium bowl, combine egg yolks and half of the sugar using an electric mixer.
  • Beat til thick and lemon coloured about 3 minutes.
  • Beat in extract and orange peel.
  • Set mixer on low speed and gradually beat in flour and water, beating just until combined.
  • Set aside.
  • In separate bowl, using clean beaters, beat egg whites until foamy.
  • Gradually add remaining sugar and beat until stiff peaks form.
  • Spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
  • Fold in remaining whites, 1/3 at a time.
  • Pour batter into paper lined pan and using a spatula smooth top.
  • Bake until top is browned 20-25 minutes.
  • Remove from oven, and reduce temperature to 250F.
  • Using a knife or metal spatula, loosen edges of cake from pan.
  • Invert cake onto wire rack.
  • Peel off paper, and set cake right side up on cutting board.
  • Cut into four equal sections.
  • Then cut each section in half and each half into four equal slices.
  • Arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).
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