Spanish Pestinos Christmas Cookies from Andalucia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2-oz. olive oil
rind of 1 lemon
4 tsp. anise seeds (optional)
3 1/2-oz. white wine
2-oz. anise liqueur
2 cups white flour
2 cups canola oil for frying
2 cups honey
1 tsp. water
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Directions: |
Directions:Cut peel off lemon. In an 8-10 inch pan, fry lemon peel in olive oil until it turns brown. remove pan from heat and add anise seeds. Stir and allow oil to cool. Remove and discard lemon peel. Measure and pour the white wine and anise liqueur into a large mixing bowl. Add the cooled oil with seeds and the flour. Mix thoroughly until the dough forms a ball. (Add a few teaspoons more flour if the dough is too wet and sticky) Cover with a kitchen towel and let sit in a warm place for 30 minutes. Generously flour a cutting board. Place dough on board and roll out to the thickness of a coin. Using a pizza cutter, cut into strips about 1-inch wide and 2-inches long. Pour oil into a 10-inch frying pan and heat. When oil is hot, fry pestinos in oil until golden brown and drain on a paper towel. Mix honey and water in a small saucepan and heat on low. Using a fork, dip pestinos into honey a few at a time and place on serving platter. Makes 2 1/2 dozen cookies. |
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Preparation
Time: |
Preparation
Time:1 hour |
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