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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Anisette Toasts Recipe

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This recipe for Anisette Toasts is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. All-purpose Flour
1/2 c. Cornstarch
1 tbsp. Baking Powder
1/2 tsp. Salt
6 lg. Eggs
1 1/2 c. Sugar
2 tbsp. Anise Extract
Directions:
Directions:
Preheat oven to 400º
Butter a 13 x 9 x 2" baking pan
Sift together the dry ingredients onto a piece of wax paper
In a large mixer bowl, beat the eggs until foamy
Add the sugar, about a tablespoon at a time, beating constantly until very light and fluffy; beat in the anise extract
With a rubber spatula, gradually fold in the dry ingredients until blended
Scrape the mixture into the prepared pan and spread it evenly
Bake 20 - 22 minutes or until the top is golden and a toothpick inserted in the center comes out clean; remove from the oven; leave the oven on

Let the cake cool for 5 minutes, then invert it on a cutting board
With a serrated knife, cut the cake lengthwise in half; cut each half crosswise into 1/2" thick slices

Place the slices in a single layer on two large baking sheets
Bake for 10 - 12 minutes or until the cookies are toasted and crisp
Transfer to racks to cook

Store in an airtight container; these cookies last a very long time
Number Of Servings:
Number Of Servings:
50
Personal Notes:
Personal Notes:
Optional: Use 4 aluminum ice cube trays instead of baking dish
Bake 15 minutes
Cook 5 minutes in pan on rack
Invert on rack, use the lines in the cookies as a guide to slice
Bake another 10 minutes, flip the cookies for another 4 minutes

 

 

 

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