|1 cup||Unsalted butter; room temperature (2|
|4½ cup||All purpose flour|
|4 teaspoons||Baking powder|
|1½ teaspoon||Anise extract|
|1 teaspoon||Vanilla extract|
|1 cup||Whole almonds; toasted|
Preheat oven to 350F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
Reduce oven temperature to 300F. Transfer cooled logs to work surface.
Using serrated knife, cut logs on diagonal into ¾-inch-thick slices.
Arrange slices on baking sheets.
Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.) Makes about 65.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 5027 Calories (kcal); 326g Total Fat; (58% calories from fat); 71g Protein; 451g Carbohydrate; 1244mg Cholesterol; 4357mg Sodium Food Exchanges: 2½ Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 59 ½ Fat; 27 Other Carbohydrates Converted by MM_Buster v2.0n.
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