Ingredients
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3 tablespoons butter, room temp
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar
1 1/2 cups flour, plus
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 lemon, zest of (optional)
2 large eggs
2/3 cup sliced almonds or 2/3 cup slivered almonds, toasted
1/3 cup fresh blueberries
1 tablespoon anise seed
Preparation
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Preheat oven 350 degrees F.
Line cookie sheet with parchment.
Cream butter and sugar until fluffy.
Add eggs one at a time.
Sift in all dry ingredients.
Fold in the almonds then the fruit lightly.
Make into two large logs and flatten down to 4 inches wide.
Keeping each well apart for rising.
Bake 30 minutes or until firm.
Remove and cool.
Slice into 1/2 inch slices.
Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.
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