Anise Rusks

"These cookies can be stored in a covered container for up to one month"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 15mins
Ingredients:
6
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375F.
  • Line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
  • In medium bowl, combine egg yolks and half of the sugar using an electric mixer.
  • Beat til thick and lemon coloured about 3 minutes.
  • Beat in extract and orange peel.
  • Set mixer on low speed and gradually beat in flour and water, beating just until combined.
  • Set aside.
  • In separate bowl, using clean beaters, beat egg whites until foamy.
  • Gradually add remaining sugar and beat until stiff peaks form.
  • Spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
  • Fold in remaining whites, 1/3 at a time.
  • Pour batter into paper lined pan and using a spatula smooth top.
  • Bake until top is browned 20-25 minutes.
  • Remove from oven, and reduce temperature to 250F.
  • Using a knife or metal spatula, loosen edges of cake from pan.
  • Invert cake onto wire rack.
  • Peel off paper, and set cake right side up on cutting board.
  • Cut into four equal sections.
  • Then cut each section in half and each half into four equal slices.
  • Arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes