The picture in the top banner of this blog is a picture of the anisette cookies from a few years ago.
For the last couple years our friend Beth has joined us. Beth can charm Maria into teaching us all the good Sicilian bad words and phrases.
|All Sicilian cooking starts |
with a "spirited" discussion.
This recipe makes a huge pile of cookies, about 5 dozen. We do two batches at a time. But it's against Marian law to double the recipe. It must be done in two batches.
- 6 cups all purpose flour
- 6 eggs
- 2 cups sugar
- 1.5 cups shortening
- 7 tsp baking powder
- 1 bottle (1 oz) anise extract
- 2 cup powdered sugar
- 1/2 bottle (.5 oz) anise extract
- Preheat oven to 400F.
- Separate eggs.
- Beat the whites to soft peaks. Beat the yolks in a separate bowl until frothy and pale.
- Pour the beat yolks into the whites and beat slowly while adding sugar to mix.
- Add anise extract to eggs and mix.
- Put the flour and baking powder into a big mixing bowl and stir to mix.
- Add shortening to bowl and work into the flour with your hands until the shortening is incorporated into the flour uniformly.
- Pour egg mixture into flour and continue to work with your hands until a soft dough forms. Add flour or a bit of milk to get a nice baby's butt soft thing going.
- (Optional): If I were the king of the world, I would let the dough rest in the refrigerator for 20 minutes or so before the next step. But that's also against Marian law.
- Roll clumps of dough into strips about 8-12 inches long to the diameter of about a standard Sicilian index finger.
- Make nice shapes and put the cookies on a thick baking sheet.
- Bake for 10-12 minutes.
- Make the icing: mix powdered sugar and anise. Add a bit of water to make a thickish paste icing that will flow slowly.
- Let cookies cool. Pour icing over the cooled cookies. Add bling. Give away or you'll be in trouble.
|Beat the yolks well.|
Until it hurts.
|Maria dips top of cookies into icing while|
Beth sprinkles with bling.
|Rolling out the dough. |
The cylinders are twisted into pretty shapes.
|Maria, Liza, Beth. Rolling and twisting.|
|Maria working the egg mixture into the dough.|
|Maria explains the double meaning of the word, Bacala.|
my great grandmother made these... thank you for sharing the recipe... she would never write anything down. :)ReplyDelete