Orange-Almond Cookies with Anise
This is a delightful cookie with a light crumb reminiscent of shortbread. It can be made up in advance and refrigerated or frozen until ready to bake, ensuring that you always have a fresh batch of cookies. Anise seed is readily available in the spice aisle at most grocery stores.
Makes 3 dozen
2 cups (500 mL) ground almonds
1 ½ cups (375 mL) all-purpose flour
1 tsp (5 mL) anise seed, crushed
½ tsp (2 mL) salt
¾ cup (185 mL) unsalted butter
finely grated zest of 2 oranges
1 cup (250 mL) icing sugar
½ tsp (2 mL) vanilla extract
¼ tsp (1 mL) almond extract
1 egg
granulated sugar
In a medium bowl whisk together the almonds, flour, crushed anise seed and salt. Set aside.
In a mixer bowl, cream the butter with the zest and the icing sugar. Beat in the vanilla and almond extract. Beat in the egg and beat well. Mixture may look curdled.
Add the dry ingredients all at once. Divide in two equal pieces and roll each piece into a log about 1 ½ inches thick. Wrap in plastic wrap and refrigerate for at least 3 hours.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Remove the cold logs from the wrap and roll each log into some granulated sugar until well coated. With a sharp knife cut into ¼” thick coins. Lay on a baking sheet about ½” apart and bake for about 15 minutes, until cooked through. Cool on a wire rack. These cookies freeze very well.
