اليانسون
مشحونة من منطقة أبروزو في وسط إيطاليا ، هذه الكوكيز بسكويت الويفر تحصل على شكلها المعقد من خلال طهي خليط من الوافل بين طبقتين من الحديد الساخن. نشا مارثا لها مع بذور اليانسون المحمص ومستخلص اليانسون.
المصدر: مارثا بيك ، الحلقة 912
يخضع أو يستسلم
26.04.2023 @ 21:22
These cookies from the Abruzzo region in central Italy get their intricate shape by cooking a mixture of waffle between two hot iron plates. Martha adds roasted anise seeds and anise extract to hers. The recipe makes about 18 cookies.
Ingredients:
– 1 1/4 teaspoons anise seeds
– 1 1/4 cups unsifted all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 2 large eggs
– 3/4 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1 teaspoon pure anise extract
– 5 tablespoons unsalted butter, melted and cooled
– Confectioners sugar (optional)
Directions:
1. Heat a nonstick pizzelle iron. In a small skillet, toast the anise seeds over high heat, stirring, until fragrant, about 1 minute. Transfer the seeds to a spice grinder, let cool, and grind finely. Scrape into a medium bowl. Whisk in the flour, baking powder, and salt.
2. In a large bowl, beat the eggs and granulated sugar together until the ingredients are well combined. Beat in the vanilla and anise extracts. Slowly add the cooled melted butter in a steady stream, beating constantly, until the mixture is smooth. Add the flour mixture until the ingredients are well combined (do not overbeat).
3. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons of the mixture in a circle around the center of each pattern on the hot pizzelle iron. Close and seal with the lock. Cook until golden brown, about 45 seconds. Using a small spoon, release and remove the cookie. Using kitchen scissors or a 4 1/2-inch round cutter, trim any rough edges, if desired. Transfer the cookie to a wire rack to cool. Repeat with the remaining mixture. Dust the cookies with confectioners sugar, if desired.