
Ingredients:
3/4 cup all-purpose flour
3/4 cup fine ground yellow cornmeal
1 teaspoon anise seeds
1/4 teaspoon baking powder
Coarse salt
3 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, plus 1 large egg white, lightly beaten for egg wash
1 decent pinch cinnamon
2-3 tablespoons sliced almonds

Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg. Reduce speed to low, and beat in flour mixture.
Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash and sprinkle with almonds. Bake until golden - 22 to 25 minutes. Let cool on a wire rack. Break into pieces.

In the same way I substituted ingredients for this final cookie, I can see future cookies in which I've used cinnamon and nutmeg, cardamom and anise, lemon or orange and cardamom, or even coconut and pistachio. So many flavor combos to try!
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