Anisette Toasts

Name: Anisette Toasts
Yield: Makes 4 dozen
Cuisine: Italy
Ingredients: ¼ teaspoon cinnamon; 2 tablespoons sugar; 1 egg white, lightly beaten; 3 tablespoons Sambuca or anisette liqueur; 1½ cups flour; 1 cup coarse-chopped almonds (about 4 ounces); ¾ cup sugar Zest of 1 small lemon; ¾ cup sugar Zest of 1 small lemon; 3 tablespoons Sambuca or anisette liqueur; 4 teaspoons anise seeds, crushed coarse; ¼ teaspoon baking powder Pinch of salt; ¼ teaspoon baking powder Pinch of salt; 4 eggs

Preparation info

Makes
4 dozen

Difficulty
Easy

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

A delicious version of a simple Italian cookie—crisp and dry, with a delicate sugar-spice coating and rich almond-anise flavor. Serve these for breakfast, or dip them into a late-afternoon cup of espresso or tea.

Ingredients

4 eggs
¾ cup sugar Zest of 1 small lemon

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

Preheat the oven to 350°F. Lightly grease two baking sheets; set aside.
In an electric mixer (with the whisk attachment), beat the eggs, sugar, and lemon zest at medium speed until the mixture forms a thick ribbon when dropped from the whisk, about 5 m