Ingredients
4 eggs
2 1/4 c. sugar
1 heaping tsp. butter, melted
2 tsp. baking soda
1/2 tsp. oil of anise
4 c. flour
Method
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Achievable elevated desserts — laminated doughs, cakes, custards
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Beat whole eggs very lightly. Gradually add sugar, beating steadily. Add melted butter and soda (dissolved in small amount of milk.) Let stand 15 minutes. Fold in flour. Spread flour freely on board. Knead more flour into dough to get it stiff enough to roll with a designed rolling pin, well dusted with flour. Cut cakes into squares by design. Place on greased cookie sheets and let stand for 10 hours in cool place. Preheat oven to 375°, then reduce to 300° and bake for 20 minutes.