Prep Time: 20 minutes
Cook Time: 12 minutes
Rising Time: 1 hour
Total Time: 1 hour, 32 minutes
Yield: 1 dozen cookies
- 1 tsp anise seeds
- 2/3 cup (125 gr) granulated sugar
- 4 eggs
- 2 3/4 cup (340 gr) all purpose flour
- 1 shot glass (1 oz) anise liqueur
- 1/2 tsp baking powder
- 3-4 Tbsp olive oil
Measure all ingredients.
Pour anise seeds into a small frying pan and heat on medium. Toast seeds for about 3 minutes in hot pan, stirring occasionally. Pour into a mortar and cool.
Put 3 eggs and sugar into a large mixing bowl and beat until frothy.
Ground anise seeds with mortar and pestle.
Add flour, ground seeds, liqueur, baking powder and olive oil to egg mixture. Mix thoroughly. Consistency of dough will be thick and sticky.
Oil cookie sheets and a tablespoon. Using the spoon and your hands, drop rounds of dough onto cookie sheets, then flatten slightly. Set aside for 45 minutes to one hour.
Heat oven to 375F (190C).
While oven is heating, make holes in the center of each mound of dough, using a greased index finger or grease the handle of a spoon or knife.
Beat egg and brush over top of each rosquilla. Bake in center rack of oven until golden, about 12 minutes.
Recipe adapted from La Cocina de los Conventos, Academia de la Cocina Espanola, Special Edition for the Caja de Ahorros del Circulo Catolico de Burgos in 1997.