Biscuits with anise, almonds and hazelnuts
8 servings
60 minutes
Biscuits with anise, almond, and hazelnut are a refined treat with deep roots in Jewish cuisine. Their rich flavor combines the sweetness of vanilla and sugar with the spicy notes of anise, creating a harmony of spicy and nutty aftertaste. Almonds and hazelnuts give the baked goods a crunchy texture, while anise liqueur enhances the aroma, making each bite unforgettable. Historically, such biscuits were often served with tea or coffee, enjoyed in family circles or on festive days. Their double baking gives them a special density, making them perfect for dipping in hot drinks. This is not just a dessert but part of a tradition filled with warmth and coziness, an invitation to savor the moment while awakening memories of home and family gatherings.
1
Preheat the oven to 190 degrees. Grease the baking tray with oil and sprinkle with flour.
- Butter: 20 g
2
In a separate container, mix flour, baking powder, and blanched roasted nuts. In another, beat eggs and sugar with anise liqueur, ground anise, and vanilla extract. Combine both mixtures and knead the dough. It should be soft.
- Wheat flour: 500 g
- Baking powder (raising agent): 1 tablespoon
- Almond: 280 g
- Hazelnut: 210 g
- Chicken egg: 5 piece
- Sugar: 315 g
- Anise liqueur: 60 ml
- Star anise: 1 tablespoon
- Vanilla extract: 1 tablespoon
3
Pour the batter into the prepared baking sheet and bake until golden brown for about twenty minutes. Let it cool.
4
Cut the dough crosswise into twenty strips of 10 cm each. Cut each strip in half lengthwise. Place them on a baking sheet lined with parchment paper and bake at 160 degrees until golden brown. Serve chilled.
