These anise and fennel cookies aren't the most traditional christmas cookies I have baked so far, but they are one of the tastiest cookies I have baked so far. Delicate and crumbly, they are both sweet and salty. They are made with almond and spelt flour and packed with roasted fennel, anise seeds and some added sesame seeds that give an extra crunchy textures.
Even though they aren't the most traditional christmas cookies they do make for a great last minute christmas gift or an after-dinner treat. Now it's one week to christmas, tomorrow is the 4th of advent. Tomorow I will bake some of my other favourite cookies, Speculoos, Lebkuchen and Cinnamon Stars, which I shared with you last year.
- 300g white spelt flour
- 120g sugar
- 100g ground almonds
- 1tsp corse sea salt
- 3 tbsp sesame seeds
- 1 tbsp fennel seeds
- 1 tbsp anise seeds
- 200g cold butter
- 2 large egg yolks
1. Mix together the flour, sugar, almonds and sea salt.
2. In a small pan without any oil, toast the sesame, fennel and anise seeds for 2min. until you can smell the aroma. Be careful not to burn them.
3. Cut the butter into small cubes and rub them into the flour-mix just until crumbly. Add the toasted fennel, anise and sesame.
4. Add the egg yolks to the dough and knead in until the dough just comes together and you have a smooth dough- do not overwork though. Wrap in foil and refrigerate for 20-30min.
5. In the meantime, preheat the oven to 180°C and get your cookies cutters ready. Unwrap the dough and on a floured surface roll out 5-8mm thin.
7. Place the cookies on a tray lined with foil, cover with foil and put them in the freezer for 10min.
8.Place them on a tray lined with baking paper, sprinkle on some sugar, and bake for 18-20min. until golden. Let them cool for a couple of minutes before moving them onto a cooling rack. Keep them in a cookie jar or eat them right away :)