- wheat flour - 1 cup
- flour - 3/4 Glass
- dark brown sugar - 3/4 Glass
- baking powder - 2 teaspoons
- Salt - 3/4 Teaspoons
- anise seeds - 3/4 Teaspoons
- anise seeds - 3/4 Teaspoons
- eggs - 3 pieces
- orange peel - 1 st. a spoon
- figs - 180 Grams (large-sliced dried)
- walnuts - 1 glass (toasted and coarsely chopped)
Preheat the oven to 160 degrees. In a large bowl, whip together flour, sugar, baking powder, salt and anise. In a bowl, beat the eggs, add the orange peel. Pour the egg mixture into the flour mixture. Add figs and nuts. Sprinkle the sheets for baking with oil in the sprinkler. Divide the dough in half. Form rectangles 6 cm in thickness. Bake for about 25 minutes. Let cool on the grill for about 10 minutes. Reduce the temperature in the oven to 150 degrees. Cut each rectangle of the dough diagonally into slices. Lay the slices with the cut side up on the sheets. Bake for 7 minutes, turn over and bake for another 7 minutes. Allow to cool completely on the grate. Store cookies in an airtight container for up to 1 week.
Servings: 20