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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 48 |
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Directions: Blend bread and cake flours, walnuts, baking powder, baking soda and anise
seeds in bowl. Melt butter and set aside to cool.
Beat 2 eggs, 1 additional egg yolk and sugar until smooth. Reserve the
remaining egg white. Stir in zests and anise. Add butteer and mix until
smooth. Add dry ingredients and mix to smooth dough.
Roll dough into 2 14inch logs and place on baking sheet lined with
parchment paper. Press tops of logs to flatten slightly. Brush with
reserved egg white.
Bake at 375 degrees F. until logs are light brown, but still give slightly
when tops are pressed, about 30 minutes. Remove pan from oven and reduce
temperature to 325 degrees.
While logs are still warm, cut diagonally into 1/2 inch slices. Return
slices to baking sheet, placing on sides. Return to oven and bake until
cookies are lightly brown, about 15 minutes. Remove from oven and cool on
wire racks.
Cut chocolate into 1/2 inch chunks. Place 2/3 in stainless steel bowl,
spreading in even layer over bottom and up sides of bowl. Cover bowl with
plastic wrap. Fill medium saucepan 1/3 full of water. Bring water to simmer
over high heat. Remove pan from heat and set bowl of chocolate over top.
Let stand until 80% of the chocolate has melted.
Do not let temperature of chocolate drop below 88 degrees on candy
thermometer. If so, place bowl over saucepan of warm water and continue
stirring. Stir until chocolate is smooth and glossy.
Have clean sheet of waxed paper nearby. Dip 1/2 of each cookie in
chocolate. As cookie is removed, scrape top and bottom against side of bowl
to remove excess chocolate. Set cookies on waxed paper until chocolate
sets, about 3 hours or put into freezer for about 20 minutes.
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