The texture of these cookies, which have no additional fat beside egg yolks, is quite crunchy, like traditional biscotti. The anise seed provides a light licorice flavor and additional crunch. “The thing that makes this a Provencal recipe,” says French Consul General chef Etienne Jaulin. “is the anise seed. If I see a Frenchman drinking pastis [anise-flavored liqueur], I think they must be from the south of France.” This dough is soft and a bit sticky. Instead of rolling it out and stamping rounds, it’s easier to shape little balls and flatten them with the bottom of a glass. The cookies are best eaten within two days. The recipe comes from a cookbook the Fieschi family owns, “Cuisine et recettes en Provence,” by Claire Lhermey.
|2||teaspoons anise seed|
|Pinch of salt|
|Extra sugar (for dipping)|
|Extra anise seeds (for sprinkling)|
1. In a bowl, blend the flour, anise seeds, and salt until the seeds are evenly distributed in the flour.
2. In another bowl with a whisk, beat the eggs to mix them. Add the sugar and continue whisking for 1 minute or until the sugar dissolves and the batter turns a slightly paler color.
3. With a rubber spatula gently stir the flour mixture into the sugar mixture until thoroughly combined. Do not overmix; the dough will be sticky. Scrape down the sides of the bowl, press a piece of plastic wrap directly onto the dough, and refrigerate for 1 hour.
4. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
5. Spread enough sugar on a deep plate to make a thin layer. Using a small spoon, scoop up a mound of dough and roll it in your hands into a ball. Drop it into the sugar and roll it around to coat it all over. Transfer to the baking sheets. Sprinkle with anise seeds, then, using a glass dipped repeatedly in the sugar, flatten each cookie.
6. Bake for 15 minutes or until the cookies are a light golden. Transfer to a wire rack to cool. Adapted from “Cuisine et
recettes en Provence”