-Mary Tuohy-FMWM03B Butter for sheet 5 c Flour + flour for sheet
5 x Large eggs
2 c Sugar
1 ts Vanilla extract
1 ts Anise extract
1 ts Almond extract
1 ts Baking powder
1 ts Salt
2/3 c Almonds, coarsely chopped
2/3 c Hazelnuts, coarsely chopped*
1. Preheat oven to 325 degrees. Buter & flour large baking sheet.
2. In a large mixing bowl, beat 4 of the eggs, the sugar, vanilla, anise,
& almond extracts at high speed for about 10 minutes, until the mixture forms a smooth ribbon when the beaters are lifted. 3. On a large piece of wax paper, sift flour, baking powder & salt.
4. With mixer on low speed, stir flour mixture into egg mixture. Stir in
the nuts 5. Divide dough into 3 parts & shape each part into a log 9 by 2 1/3 inces. Put logs on baking sheet about 2 inches apart. Beat remaining
egg and brush over logs. Bake 35-40 minutes or until golden. 6. Remove baking sheet from oven. Cool 10 minutes. Reduce oven heat to 275
degrees. Slide logs ontoa cutting board & cut int 1/4 inch slices using a sharp knife & pressing firmly to cut all the way through. Arrange slices cut side down on a baking sheet. Bake 15-20 minutes, or until lightly toasted. Transfer to a wire rack to cool. * – Hazelnuts should be roasted, skinned & coarsely chopped. —–