Pane d’anise

Pane d’anise

Anise bread

By
From
Encyclopedia of Food and Cookery
Makes
48

These nutty rusks, gently anise-flavoured, are traditionally dipped into a glass of red or rosé wine. They’re lovely with coffee, too. Serve plain, buttered or with cheese.

Ingredients

Quantity Ingredient
125g butter
220g sugar
2 tablespoons pernod
1 teaspoon aniseed, crushed
1 1/2 tablespoons brandy or whisky
3 eggs
450g plain flour
2 teaspoons baking powder
155g almonds, walnuts or pecans, coarsely chopped

Method

  1. Cream butter with sugar until fluffy, then beat in Pernod, aniseed and brandy or whisky followed by eggs, one at a time.
  2. Sift flour and baking powder together and fold into egg mixture with nuts. Scrape mixture onto a piece of plastic wrap, wrap and chill for 2 hours.
  3. Divide dough into 4 and keep each piece chilled until ready to shape (the dough will be sticky). Put one piece of dough onto one-half of a well-greased baking tray and, with wet hands, shape it into a long loaf 5 cm wide and 1 cm thick. Form remaining pieces of dough into loaves in same manner, putting 2 loaves on each tray.
  4. Bake in a preheated moderately hot oven for 20 minutes or until pale gold. Cool on trays.
  5. Cut loaves diagonally into 2 cm slices. Arrange slices, flat and close together, in one layer on baking trays.
  6. Toast in a preheated moderately hot oven for about 10 minutes until they are dry. Cool on wire racks and store in airtight container.
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