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1
Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment.
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2
Add butter, yolk and vanilla and mix at low speed until coarse meal forms.
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3
Knead dough into smooth ball.
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4
Flatten to disk, wrap in plastic and refrigerate 40 minutes.
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5
Preheat oven to 350F.
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6
Roll dough out on lightly floured surface to scant 1/8-inch thickness.
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7
Using 3 1/2-inch fluted cutter, cut dough into rounds.
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8
Transfer rounds to heavy large cookie sheets, spacing evenly.
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9
Gather dough scraps.
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10
Repeat rolling and cutting until all dough is used, chilling dough briefly if soft.
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11
Brush cookies with beaten egg.
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12
Bake until light golden, about 12 minutes.
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13
Transfer cookies to rack to cool.
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14
(Can be prepared 3 days ahead.
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15
Store cookies in airtight container.)
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16
Puree raspberries and honey in blender.
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17
Strain.
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18
(Can be prepared 2 days ahead.
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19
Cover and refrigerate.)
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20
Beat creme fraiche and honey in chilled medium bowl until stiff peaks form.
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21
Transfer filling to pastry bag fitted with 3/8-inch (no.
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22
3) star tip.
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23
Place 1 cookie on flat surface.
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24
Pipe filling in small stars over cookie.
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25
Place 1 layer of raspberries atop stars.
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26
Top with second cookie.
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27
Pipe filling in small stars over second cookie.
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28
Place layer of raspberries atop stars.
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29
Top with third cookie.
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30
Sift powdered sugar over.
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31
Place 1 raspberry in center.
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32
Repeat layering of cookies, filling and berries to make 3 more desserts.
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33
Spoon sauce onto plates.
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34
Transfer 1 galette to center of each plate.
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35
Garnish with mint leaves and serve.
