Makes about 3-1/2 dozen
- 4 ounces unsweetened chocolate
- 1 cup unsalted butter
- 3 large eggs, separated
- 1-1/4 cups sugar
- 1/2 teaspoon anise extract
- 1/2 teaspoon almond extract
- 3-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup sliced almonds
- 1 egg white, slightly beaten
Step 1: Preheat oven to 350 degree F. Lightly grease 2 cookie sheets.
Step 2: Melt chocolate and butter in top of double boiler over simmering water. Remove from heat. Cool. Alternatively, you may melt the butter and chocolate in microwave by heating about 2 minutes at MEDIUM (50%) power stirring at 30 second intervals.
Step 3: Beat egg yolks and half of the sugar until thick and pale. Slowly beat in melted chocolate mixture.
Step 4: Add anise and almond extract. Alternatively, you may substitute 2 drops of anise oil for anise extract.
Step 5: Beat three egg whites with remaining sugar until stiff but not dry. Fold into chocolate mixture.
Step 6: Sift flour and baking powder in bowl. Add flour mixture slowly to chocolate mixture. Add almonds and blend well.
Step 7: With lightly floured hands, divide dough into four portions. Form dough into cylinder shaped logs (1-1/2" wide by 10 inches long).
Step 8: Place on prepared baking sheets. Brush dough all over with lightly beaten egg whites. Bake until dough is set about 35 to 45 minutes.
Step 9: Remove from oven. Allow cookie log to become firm for 2 or 3 minutes after removal from oven before attempting to slice it, and use a very sharp knife to prevent the fragile slices from breaking. Cut on diagonal into l/2" slices.
Step 10: Arrange on baking sheet, placing the slices on their sides. Return to oven and bake until slightly dry, turning once Bake about five minutes on each side. Cool on wire rack. Cookies can be stored up to two weeks in an airtight container.