Ingredients
- 6 ingredients in processor
- 2 eggs
- 2 cookie shee mix first
- 1/2 wide lo transfer to prepared shee bake until golden brown
- 2 c all purpose flour
- 1 1/2 c hazelnuts
- 1 c sugar
- 1/4 c anisette
- 1 tb instant espresso powder
- 2 1/2 ts baking powder
- 1 tb lemon peel (grated)
- 2 ts aniseed
- 1 ts salt
- 1/2 cc butter (chilled unsalted)
and firm to touch, about 35 minutes. Cool in pans on racks 15 minutes. Using serrated knife, cut logs into 3/4-inch thick slices. Arrange cut side up on cookie sheets. Bake until golden brown, about 15 minutes per side. Cool on rack. Store in airtight container. MM Format Norma Wrenn ----
