Ingredients
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2 large eggs
1 1/4 cups granulated sugar
4 teaspoons crushed anise seed
1 teaspoon grated fresh lemon zest
1 tablespoon kirsch liqueur
1 1/2 - 1 3/4 cups all-purpose flour
Preparation
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Beat eggs in a large bowl until fluffy.
Gradually beat in the sugar one tablespoon at a time.
Yes thats correct one tablespoon at a time.
Continue beating for 15 minutes with mixer on medium speed.
Stir in aniseed, zest, and kirsh.
Add in the flour combining enough to make a stiff dough.
Knead well.
Divide into four pieces.
Roll each piece into 1 inch ropes.
Cut each rope into 3 inch lengths.
Knick the outer edge of each piece with three slits.
Bend each strip into a U shape.
Place onto buttered and floured, or parchment lined cookie sheets.
Let stand overnite at room temperature to dry.
Bake 300 degrees for 15 minutes, until a very pale yellow or golden.
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