ANISE ZWIEBACK
Anise Zwieback is a delightful, twice-baked treat with a subtle anise flavor and a satisfying crunch. This recipe, adapted from a historical cookbook, offers a unique twist on traditional zwieback, perfect for enjoying with coffee or tea. The combination of anise seeds, eggs, and a touch of vanilla creates a rich, aromatic, and comforting experience. The final toasting process gives the zwieback its signature crispy texture.
Ingredients
- 5 units Egg yolks
- 1/2 pound Granulated sugar
- 1 tablespoon Water
- 1 teaspoon Vanilla extract
- 1/2 pound All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Anise seeds (Quantity estimated (not specified in original recipe))
- 5 units Egg whites
- 1 tablespoon Butter (For greasing, quantity estimated (not specified in original recipe))
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Instructions
- 1In a large bowl, whisk together the egg yolks and sugar until pale and creamy. Add the water and vanilla extract, mixing to combine. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the anise seeds and the beaten egg whites.
- 2Preheat oven to 350°F (175°C). Butter a square baking tin. Pour the batter into the prepared tin and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 3Let the baked zwieback cool completely. Cut into 1-inch wide strips. Toast the strips on both sides until golden brown and crispy.
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