1 2/3 c Bread flour
2 c Cake flour
2 c Walnut pieces
1/2 ts Baking powder
1/4 ts Baking soda
1 tb Anise seeds
1/2 c Unsalted butter
3 Eggs
1 1/3 c White sugar
2 ts Lemon zest
2 ts Orange zest
1/2 ts Anise extract
8 oz Bittersweet or semisweet
Chocolate, optional
Blend bread and cake flours, walnuts, baking powder,
baking soda and anise seeds in bowl. Melt butter and
set aside to cool.
Beat 2 eggs, 1 additional egg yolk and sugar until
smooth. Reserve the remaining egg white. Stir in zests
and anise. Add butteer and mix until smooth. Add dry
ingredients and mix to smooth dough.
Roll dough into 2 14inch logs and place on baking
sheet lined with parchment paper. Press tops of logs
to flatten slightly. Brush with reserved egg white.
Bake at 375 degrees F. until logs are light brown, but
still give slightly when tops are pressed, about 30
minutes. Remove pan from oven and reduce temperature
to 325 degrees.
While logs are still warm, cut diagonally into 1/2
inch slices. Return slices to baking sheet, placing on
sides. Return to oven and bake until cookies are
lightly brown, about 15 minutes. Remove from oven and
cool on wire racks.
Cut chocolate into 1/2 inch chunks. Place 2/3 in
stainless steel bowl, spreading in even layer over
bottom and up sides of bowl. Cover bowl with plastic
wrap. Fill medium saucepan 1/3 full of water. Bring
water to simmer over high heat. Remove pan from heat
and set bowl of chocolate over top. Let stand until
80% of the chocolate has melted.
Do not let temperature of chocolate drop below 88
degrees on candy thermometer. If so, place bowl over
saucepan of warm water and continue stirring. Stir
until chocolate is smooth and glossy.
Have clean sheet of waxed paper nearby. Dip 1/2 of
each cookie in chocolate. As cookie is removed, scrape
top and bottom against side of bowl to remove excess
chocolate. Set cookies on waxed paper until chocolate
sets, about 3 hours or put into freezer for about 20
minutes. Submitted By SANDY GAMBLE <SCG@INDIRECT.COM>
On FRI, 17 NOV 1995 233849 ~0700 (MST)
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