3/4 c. butter
1 c. sugar
4 eggs
3 c. flour
3 tsp. baking powder
2 tbsp. anisette liquor
1/2 tsp. salt
1 tsp. anise seeds
1 c. sliced almonds or chopped hazelnuts
1/2 c. whole pistachios, shelled
Milk
Extra granulated sugar for dusting

Truly an Italian Original!

Cream together the butter and sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Combine flour, baking powder, salt and anise seed together and then combine all stirring in the nuts last. Form the dough into 2 loaves 1 1/2 inches wide and the length of your baking pan. Grease 2 pans lightly with oil and place 1 loaf on each pan.

Bake at 350°F for 25 to 30 minutes. When loaves are cool enough to handle, cut each loaf diagonally into 3 quarter inch slices. Place each slice on cookie sheet cut side down, brush with milk and sprinkle with a bit of granulated sugar. Bake a second time in a preheated 375 degree oven for 10 minutes until lightly toasted. (Note: the second baking may be completed the following day.)

The "biscuit" crispy texture of these toasted cookies makes them a natural for dipping in milk or espresso, as they are traditionally served.

Optional: You can use whole star anise instead of the pre-ground kind to flavor your cookies. Store your whole star anise in a jar of granulated sugar, and this will infuse the sugar with anise flavoring. Use this sugar for sprinkling on the cookies. (You can also do this with your vanilla beans!)

If you want to make your own anisette, place 1/4 cup star anise seeds in 1/2 cup of vodka. Store at least 3 weeks before using this as an extract substitute. (Note: This also works with vanilla beans - use dark rum instead of vodka.)

Cookies may also be flavored by omitting the anise and almond extracts and flavoring with strega (Galliano liquor).

Submitted by: CM