Ingredients
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1 lb unsalted butter, softened
4 cups granulated sugar
8 eggs, room temperature
1 tablespoon baking powder
2 teaspoons vanilla extract
1 (1 ounce) bottle anise
1 cup slivered almonds
8 cups all-purpose flour
3 cups dried cranberries
2 cups pistachio nuts
Preparation
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Preheat oven to 350 degrees F.
In a large bowl mix the first 7 ingredients until well blended.
Stir in the flour one cup at a time.
When smooth, mix in cranberries & pistachios.
Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13\" long & 4\" wide. Place two of the loaves on a 15\"x10\" baking sheet.
Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1\" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
Remove cookies from the oven & cool them completely before storing them in an air tight container.
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