Almond & Anise Tea Cookies

Necessity is the mother of all invention. These cookies came about as I was trying to make traditional aniseed biscotti one night. I was home alone with the kids and in my pajamas. I already mixed the butter, almond flavoring and sugar together when I realized I was short one egg. Yeah, I thought, I could grab an egg from the neighbors but then I'd have to put a bra on. So instead, I dug out an old recipe for anise refrigerator cookies, doubled it, added in my toasted almonds and came up with these.

The aniseed gives a fragrant licorice background to the warm almonds in every tender bite. But like biscotti, Almond & Anise Tea cookies go great with the hot beverage of choice and hold up well over time. I made mine the week before last and enjoyed one with coffee tonight after dinner. Still yummy. When you double the recipe (as I have below) you have enough to mail off to loved ones for the holidays. These cookies can take the jostling, so share the love.

You don't have to love licorice to like these cookies. I made these for my hubby, who loves licorice, but I love them too. You can grind the aniseed in your food processor for a stronger licorice flavor and lighter texture. I liked the milder flavor and chewy texture of the whole seeds against the crunch of the toasted almonds. I purchased my seeds at a spice store at our local flea market. You might find it in the grocery store or you can get it at Penzey's Spices online. Or email me. I have a big tub of it and am happy to share.

Almond & Anise Tea Cookies
1 cup butter
2 cups sugar
2 Tb almond flavoring
2 eggs beaten
4 tsp aniseed
3 1/2 cups flour (I use a mix of whole and white wheat)
1/2 tsp salt
3 tsp baking powder
1 cup slivered almonds, lightly toasted and cooled

1.) Blend butter, sugar and almond flavoring.
2.) Add beaten eggs and aniseed.
3.) Mix flour, salt and baking powder in separate bowl and add in batches to wet mix.
4.) Mix in slivered almonds by hand.

5.) Separate dough into thirds. Place each third on a sheet of plastic wrap, parchment paper or wax paper. Form into a log and seal. Refrigerate one hour or overnight.

6.) When chilled, slice in 1/2 inch pieces and bake 400', 10 minutes. Makes 3-3 1/2 dozen cookies.