Ingredients
- 6 ingredients in processor
- 2 eggs
- 2 cookie shee mix first
- 1/2 wide lo transfer to prepared shee bake until golden brown
- 250 gr all purpose flour
- 210 gr hazelnuts
- 200 gr sugar
- 60 gr anisette
- 16 gr instant espresso powder
- 12 gr baking powder
- 6 gr lemon peel (grated)
- 6 gr aniseed
- 3 gr salt
- 1 gr butter (chilled unsalted)
and firm to touch, about 35 minutes. Cool in pans on racks 15 minutes. Using serrated knife, cut logs into 2 cm 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 ----
