Fennel cookies

Ingredients

• 1 tbsp fennel seeds
• 125 g soft butter
• 125 g sugar
• 20 ml anis liqueur
• 1 tsp lemon zest
• 2 Eggs
• 350 g flour
• 1 tsp Baking powder
• 80 g pistachios
• flour (for dusting)

Instructions

1. 1.

   Toast the fennel in a dry pan until fragrant, then let cool. Beat the butter with sugar, liqueur and lemon zest until fluffy. Add eggs one at a time, beating well after each addition. Sift flour and baking powder over the mixture. Crush the toasted fennel in a mortar, add to the bowl and knead into a smooth dough that no longer sticks to the bowl. If needed, add more flour or cold water. Cover the dough and chill for about 1 hour.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Chop the pistachios finely. Roll the dough on a floured surface into a 2.5 cm thick log. Cut 1 cm thick slices, press lightly flat, sprinkle with pistachios and place on parchment-lined baking sheet. Bake the fennel cookies for 10–12 minutes until golden brown. Remove carefully and let cool.