Almond Crisps with Dried Cherries, Anise and Chocolate

1. 1

   In a food processor, combine the sugar and anise seeds and pulse once or twice.

2. 2

   Add the almonds, flour and salt and pulse until the almonds are coarsely chopped.

3. 3

   Add the chocolate chips and cherries and pulse until coarsely chopped.

4. 4

   Add the butter and pulse until the mixture resembles coarse meal.

5. 5

   Sprinkle on the ice water and vanilla and pulse until the dough is moistened.

6. 6

   Turn the dough out onto a sheet of plastic wrap and press to compact it.

7. 7

   Using a straight edge, press the dough into a 4-by-10-inch rectangle and wrap it in plastic.

8. 8

   Refrigerate until firm, at least 4 hours or overnight.

9. 9

   Preheat the oven to 350 and line 2 baking sheets with parchment paper.

10. 10

    Brush the dough with the cream and sprinkle with the turbinado sugar.

11. 11

    Pass a rolling pin over the top to help the sugar adhere.

12. 12

    On a work surface, cut the dough in half to form two 5-by-4-inch rectangles.

13. 13

    Cut each rectangle into sixteen 5-by-1/4-inch slices.

14. 14

    Lay the slices on the baking sheets and bake in the upper and lower thirds of the oven for about 30 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking.

15. 15

    Transfer the baking sheets to racks and let the cookies cool completely.

* Per serving · 4 servings · Values may vary.

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