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Italian Cookies
4 c. flour
2 tsp. baking powder
1 tsp. salt
2 c. sugar
6 tablespoon butter
1 tsp. vanilla or 1/2 tsp. anise extract
8 eggs
1 cup coarsely chopped nuts (walnuts or almonds)
Sift flour and salt together. Rub in butter. Add sugar and nuts and mix well. Beat eggs and extract together. Stir into dry ingredients. Batter will be stiff and sticky. Spoon full, heaping tablespoons of batter forming strips about 1 1/2 inches wide (from top to bottom of pan) onto ungreased cookie sheets. Run fingers along sides of strips to shape neatly. Space strips about 4 inches apart as batter will spread while baking to about 4 inches wide. Bake at 350 degrees for 30 minutes. Let cool 10 to 15 minutes. Loosen from pan with spatula. Cool completely.
Slice into cookies on a diagonal about 1/2 inch wide. Place cut side down on cookie sheet. Return to oven and toast until lightly browned. Turn cookies over and repeat.
NOTE:
They are delicious untoasted, too. Store in airtight container.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
