Greek Almond-Anise Cookies Recipe
3 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
¾ teaspoon salt
1 pound (4 sticks) unsalted butter, softened
2 2/3 cups confectioners’ sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup finely chopped almonds (5 ounces)
1 ½ teaspoons anise seed
1. Into a medium bowl, sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, beat butter until light and fluffy. Add 2/3 cup confectioners’ sugar, yolks and vanilla, and beat until combined. With mixer on low speed, beat in flour mixture until combined, then mix in almonds and anise seed.
2. Line baking sheets with parchment paper. Divide dough in half. On a lightly floured surface, roll one portion into a 1½- inch-thick log. With the palm of your hand, slightly flatten the top of the log. Place on a prepared sheet, and chill until firm, about 1 hour.
3. Preheat oven to 350. Using a sharp knife, cut off the end of the log at an angle, then continue to cut into 1 1/2-inch-thick diamonds. Place on prepared sheets, bake, rotating sheets halfway through, until lightly golden on bottom, about 12 minutes.
4. Transfer sheets to a wire rack to cool completely. Place remaining 2 cups confectioners’ sugar in a bowl. Working in batches, drop in a few cookies at a time, turning to coat thoroughly with sugar. Cookies can be stored between layers of parchment, up to five days at room temperature in airtight containers.