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Anise and Sesame Seed Cookies
These are lovely
cookies whose ingredients are quite compatible with a wide-range of
allergies--no dairy, no tree nuts (if you skip the almonds to decorate
the tops, which I nearly always do), but they do have wheat.
is adapted from a recipe I clipped from a newspaper years ago, but I
don't know which one.
They are also known as 'Koulourakis me Glikaniso' according to
Oven 375 degrees F
3/4 cup olive oil
1 tablespoon anise seeds*
1 tablespoon sesame seeds
1 cup sugar
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon orange zest
4 1/2 cups sifted all-purpose unbleached flour*
1 tablespoon ground cinnamon*
Sliced almonds for topping (optional)
Cinnamon-sugar for toppping
Preheat oven to 375 degrees.
Heat olive oil together with aniseeds and sesame seeds for about 5
minutes over medium heat, and let cool (you can skip this step if
you're using ground anise seeds, which will spread the anise flavor
through the dough without the olive oil steeping step).
Beat in the sugar, zests, and lemon juice.
Whisk or sift the cinnamon and flour together. Stir into the oil
mixture in several additions and mix gently until smooth. Let
rest 30 minutes at room temperature.
Roll out on a lightly floured surface to 1/4 inch thick and cut as you
prefer--traditionally with a round cookie or biscuit cutter, but you
can also just slice the dough into strips and squares or diamonds.
Place on cookie sheets and decorate with almonds (if using) and
sugar. Press the almonds lightly into the dough so they'll stick
Bake about 12-15 minutes.
*I make these with fresh-milled flour
400grams soft wheat berries
200grams hard wheat berries
75grams short-grain brown rice
1 tablespoon whole anise seeds
2 teaspoons cinnamon, broken into bits
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