Italian Hazelnut Cookies

These delicate cookies are sweet, bitter, astringent, dry, and good for all doshas. When they are made with a blend of wheat and barley flours, they are better for Kapha to eat. If you don’t have barley flour, use all white flour. The anise flavor develops best when the cookies are stored in a sealed container for a day or two before eating.

Makes 1 dozen

1 cup (2 sticks) butter, softened at room temperature 1/4 cup granulated sugar

2 teaspoons anise extract or 3 teaspoons finely ground fresh anise seeds 1/2 cup barley flour and 1/2 cups unbleached white flour or 2 cups unbleached white flour 1/4 teaspoon salt

1 cup finely ground hazelnuts or pecans 1/2 cup confectioners’ sugar

1. Preheat the oven to 300°F.

2. Cream the butter and the sugar together.

Mix in the anise extract or the freshly ground seeds. Measure the flour and salt in a separate bowl and mix together thoroughly. Stir in the nuts, then add the drv ingredients to the butter mixture. Shape into balls or 2 X 2I/2-inch crescents. Spread the confectioners’ sugar on a large plate and roll each cookie in it. Bake on ungreased cookie sheets in the center of the oven until they are faindy brown, about 10 to 1 minutes. (Gendy turn one cookie over to test for color.) When they are cool, roll each one again in confectioners’ sugar.


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