Lemon Anise Pirquettes Recipes

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Simmer 1/4 cup water, some thin strips of lemon zest, 1/2 teaspoon anise seeds and 2 tablespoons sugar in a saucepan until syrupy. Spread lemon curd on the toast rounds. Top with the candied zest and anise seeds.

Steps:

• Position rack in center of oven and preheat to 350°F. Lightly butter large nonstick cookie sheet. Blend first 5 ingredients in processor 1 minute. Using electric mixer, cream butter in medium bowl until light. Gradually beat in sugar mixture, egg whites and vanilla. Add flour and beat until combined.
• Drop 1 teaspoon batter onto prepared cookie sheet. Using back of spoon, spread into 3-inch round. Repeat 5 more times, spacing cookies evenly. Bake until cookies are golden brown on edges, about 5 minutes.
• Immediately run tip of small knife under edge of 1 cookie. Using fingertips, pick up cookie at lifted edge and turn over onto work surface. Working quickly, roll cookie around handle of wooden spoon, pressing cookie against handle as you roll. Slide cookie off handle. Repeat rolling with remaining cookies on sheet, returning sheet briefly to oven if cookies begin to harden.
• Rinse cookie sheet under cold water. Dry with towel. Lightly butter cookie sheet. Repeat making cookies with remaining batter in batches, rinsing, drying and buttering sheet between each batch. Cool cookies. (Can be prepared 2 weeks ahead. Transfer to airtight container; store at room temperature.)

Steps:

• Preheat oven to 350°F.
• Coat a muffin tin with nonfat cooking spray.
• In large bowl, combine dry ingredients through poppy seeds.
• In a smaller bowl, mix remaining ingredients.
• Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
• Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.

Steps:

• Bring all the ingredients to a boil in a small pan then let simmer for about 5 minutes. Pour through a strainer into a mug. For me this ends up making either a little more than one mug or enough for two small mugs.

Steps:

• Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.

Steps:

• Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
• Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
• In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
• Process sugar & zest in a food processor until zest is finely ground.
• In a medium bowl, whisk together the flour, coriander, baking powder & salt.
• In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
• Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
• With a rubber spatula, stir in the almonds.
• Halve the dough & place both portions on the buttered baking sheet.
• Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
• Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
• Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
• Arrange slices on the same baking sheet & return to the oven.
• Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
• Let cool on a wire rack, then store in an airtight container for up to 1 month.