-
1
Blend bread and cake flours, walnuts, baking pwdr, baking soda and anise seeds in bowl.
-
2
Heat butter and set aside to cold.
-
3
Beat 2 Large eggs, 1 additional egg yolk and sugar till smooth.
-
4
Reserve the remaining egg white.
-
5
Stir in zests and anise.
-
6
Add in butteer and mix till smooth.
-
7
Add in dry ingredients and mix to smooth dough.
-
8
Roll dough into 2 14inch logs and place on baking sheet lined with parchment paper.
-
9
Press tops of logs to flatten slightly.
-
10
Brush with reserved egg white.
-
11
Bake at 375 degrees F. till logs are light brown, but still give slightly when tops are pressed, about 30 min.
-
12
Remove pan from oven and reduce temperature to 325 degrees.
-
13
While logs are still hot, cut diagonally into 1/2 inch slices.
-
14
Return slices to baking sheet, placing on sides.
-
15
Return to oven and bake till cookies are lightly brown, about 15 min.
-
16
Remove from oven and cold on wire racks.
-
17
Cut chocolate into 1/2 inch chunks.
-
18
Place 2/3 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl.
-
19
Cover bowl with plastic wrap.
-
20
Fill medium saucepan 1/3 full of water.
-
21
Bring water to simmer over high heat.
-
22
Remove pan from heat and set bowl of chocolate over top.
-
23
Let stand till 80% of the chocolate has melted.
-
24
Don't let temperature of chocolate drop below 88 degrees on candy thermometer.
-
25
If so, place bowl over saucepan of hot water and continue stirring.
-
26
Stir till chocolate is smooth and glossy.
-
27
Have clean sheet of waxed paper nearby.
-
28
Dip 1/2 of each cookie in chocolate.
-
29
As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate.
-
30
Set cookies on waxed paper till chocolate sets, about 3 hrs or possibly put into freezer for about 20 min.
