Anise – Almond / Apricot Cookies
Recipe
3 eggs
300g icing sugar
beat together until foamy
2 tbsp anise seeds
mix in
200g almonds, blanched, whole
add
150g dried apricots
cut into small cubes, add
300g pigtail flour (Zopfmehl)
fold in with a spatula
Place a sheet of baking paper on the back of the baking tray, spread the dough on it with a dough scraper. Dampen the scraper occasionally if the dough gets a little thick.
Baking: 25–30 min in an oven preheated to 170°C, on the lowest rack.
Cut into squares while still warm, best done with a pizza wheel, then leave to cool.
Store in tins.
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