-MARY WILSON BWVB02B 3/4 c Hazelnuts
3 Eggs
1 ts Vanilla extract
1/4 ts Almond extract
2 1/4 c Unbleached all-purpose flour
7/8 c Sugar
2 tb Anise seed; crushed with a
-mortar and pestle 1 ts Baking soda
1/2 ts Salt
3 oz White chocolate chips
Place nuts in a shallow pan. Bake in a preheated 350-degree oven 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a
double layer of paper towels to remove their papery skin. Cool. Chop into halves or thirds. In a small bowl, beat eggs, vanilla and almond extract with a whisk. In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Mix in nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325-degree oven for 25 minutes, or until set and bake through. Transfer from baking sheet to a
wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated knife, cut 1/2-inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack. To make glaze, heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts. Stir to blend. With a spatula, spread chocolate over entire top surfce of cookies. Cool at room temperature until set. Yield about 3 1/2 dozen. —–