Ingredients
4 eggs
1 tablespoon anise flavoring
pinch of salt
2 cups flour
2 teaspoon baking powder
1 cup sugar
Directions
Beat eggs with sugar until creamy.
Sift flour, salt and baking powder together, and slowly add to egg mixture.
Keep beating until smooth and creamy.
Butter a cookie sheet, sprinkle it with flour, and drop batter by spoonfuls on it, shaping the batter oblong.
Cookies should be about 2 inches apart on the cook sheet.
Bake in a moderate oven for about 10 minutes, or until a delicate brown.
Makes about 3 dozen. These keep nicely and are excellent for young children.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo of a store-bought ladyfinger: Mary Melfi. |