For the dough
- 3 tbsp. aniseed
- 2 1/4 cups (300g) all-purpose flour
- 3/4 cup (100g) confectioner’s sugar
- 7 oz. (200g) cold butter
- 1 egg
For the filling
- 3.5 oz. (100g) quince jelly
- 1 tbsp. anise liquor (eg. ouzo, raki)
- confectioner’s sugar for dusting
- Roast the aniseed in a coated pan without fat until fragrant. Grind in a mortar until you get fine powder. Add flour, confectioner’s sugar and the anis powder to a large bowl and mix. Add the cold butter in small pieces and the egg and knead until you get a nice smooth dough. Form a ball, flatten it and wrap in plastic wrap. Place in the fridge for at least 2 hours (or over night).
- Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Cut the dough in half (leave one half in the fridge) and roll out thinly on a floured surface. Cut out stars or circles – have of the cookies should have an additional star or circle in the middle – these are going to be the top parts of the cookies. Place on the baking sheets and bake one sheet at a time in the oven for 7-8 minutes. Take out of the oven and let cool down a bit on the baking sheets then transfer to a wire rack to let cool down completely.
- Dust the cookies with the opening in the middle with confectioner’s sugar. Mix the quince jelly with the anise liquor until well combined. Place a small amount on each cookie wihout whole and place a cookie on top that has been dusted with confectioner’s sugar. Let dry some time on a wire rack. Store in a tin box without any other cookies. Place a sheet of paper between the layers of cookies.
- Enjoy baking!