Adapted from On Spice, Advice, Wisdom, and History with a Grain of Saltiness! by Caitlin Penzey Moog
(Please see note for how these cookies were made by our volunteer)
Yield: 36 small cookies
1 cup sugar
1 large egg plus 1 egg large yolk
1 teaspoon anise seed
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 cups almond flour
1/3 cup coarse sugar
Preheat oven to 350⁰F
Blend sugar with eggs. Add anise seed, vanilla and almond extracts. Blend with electric mixer on low. Sift almond flour into mix and stir to combine.
Four dough into small balls, then roll in or sprinkle with coarse sugar. Bake on parchment lined or greased cookie sheets. 9 minutes for somewhat gooey cookies to 12 for crisper ones.
Note: In addition to one teaspoon aniseed, there was half teaspoon of anise extract added, but no almond extract.
The cookies were rolled in granulated sugar, then they were pressed down with the bottom of the glass to about 1/2 inch (after making the first batch, which never spread out at all).