Italian Anise flavored Twice Baked Cookie

[MUR...@aol.com]

I don't know if this is what you are looking for, these are like biscotti.

Twice Baked Cookies ...(m)

from Sunset Italian Cookbook

Twice Baked Cookies

These hard, crunchy cookies keep very well. Some people call them
wine-dunkers, for they
are frequently served with wine, to be dipped into the beverage as they
are eaten.

2 cups sugar
1 cup (1/2 lb.) butter or margarine, melted
4 tablespoons anise seed
4 tablespoons anisette or other anise-flavored liqueur
3 tablespoons whiskey, or two teaspoons
vanilla and 2 tablespoons water
2 cups coarsely chopped almonds or walnuts
6 eggs
5 1/2 cups unsifted all-purpose flour
1 tablespoon baking powder

Mix sugar with butter, anise seed, anise liqueur, whiskey (or vanilla and
water), and nuts. Beat in the eggs. Mix flour with baking powder and stir
into the sugar mixture; blend thoroughly. Cover and chill the dough for 2
to 3 hours. Directly on baking sheets (without sides) shape dough with
your hands to form flat loaves that are about 1/2 inch thick and 2 inches
wide and as long as the baking sheet. Place no more than 2 loaves,
parallel and well apart, on a pan. Bake in a 375 degree oven for 20
minutes. Remove from oven and let loaves cool on pans until you can touch
them, then cut in diagonal slices that are about 1/2 to 3/4 inch thick.
Lay slices on cut sides, close together on the baking sheets, and return
to the 375 degree oven for 15 minutes more or until lightly toasted. Cool
on wire racks and store in airtight containers. Makes about 9 dozen.

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