EP 2 — FEMALE-ROCKER-INSPIRED “BITCH-SCOTTI”

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Thank you Thao, Dilly Dally, and And the Kids

INGREDIENTS:
2 cups sugar
1 cup butter or coconut oil (softened)
4 eggs
4 1/2 cups flour
4 teaspoons baking powder (3.5 if you live at altitude)
3/4 teaspoon salt
1/3 cup brandy
1 teaspoon almond or anise extract
1 teaspoon vanilla extract
1 cup almonds (roughly chopped)
2 tablespoons anise seed
1/2 cup chopped, dried figs (optional)

PREPARATION:
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Mix brandy, anise extract and vanilla in a small bowl or measuring cup. In another bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds, figs, and aniseed.
3. Drop dough in large spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
4. Bake about 30 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove from oven, allow time to cool, and enjoy.

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