RECIPE: Anise Cookie Crisps
Remembering the Pizelles that my dear friend Judie Stoltz used to make for the holidays. I was playing with a few ingredients and came up with a light, crisp, lower carb GF wafer reminiscent of the flavor. I know Judie used an ansise oil which I did not have available so I used finely ground Anise seeds. The anise flavor is subtle , but pleasant in these crispy, paper thin wafers. Hope you enjoy!
RECIPE: Jeri’s GF Anise Crisps
½ stick butter- softened
¼ cup dark brown sugar
1/8 teaspoon salt
2 jumbo egg whites
½ teaspoon vanilla
3-4 tablespoons ground anise seeds
¼ teaspoon baking powder
2 cups blanched almond flour
In a large bowl, beat the butter, sugar, salt, vanilla and egg whites till beginning to get fluffy (do NOT beat into a meringue)
Add anise seeds, ½ cup almond flour and baking powder and beat until well incorporated. Add the almond four ½ cup at a time and beat till well mixed.
Chill for 15 minutes.
Divide the dough into 2 equal pieces.
Roll one piece of dough between 2 pieces parchment paper until it is the size of a cookie sheet. Remove the top piece of parchment and, using a very thin-bladed knife, cut into 1½ inch squares.
Transfer the paper with the cut cookies to a cookie sheet (or jelly roll pan)
Repeat with the second half of the dough.
Bake at 325° for 8-12 minutes till crisp but not burned. Rotate the trays in the oven half way through baking.*
*NOTE: the dough is already brown because of the anise seeds. It actually lightens a bit when baking. Because the cookies are so delicate, they burn easily so watch them carefully for the last couple of minutes. Remove from the oven as soon as there is a SLIGHT color change.
It sounds like a lot of anise seeds, however, with 3 tablespoons the flavor on anise is very subtle and delicate. If available, I’ll add a few drops of edible anise essential oil next time.