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Toasted Anise Sponge Fingers
- Makes about
4 dozen
- Difficulty
Medium
By Helen Witty and Elizabeth Schneider
Published 1979
These biscuits have the same flavoring, anise (which one either adores or loathes) as crunchy Anise Toast, but they are otherwise quite different. The sponge fingers are crumbly, light, and eggy. They should be served with very delicate desserts—possibly coffee, vanilla, or orange mousse or a Bavarian cream.
Ingredients
Method
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