1 tube (7 ounces) almond paste
1/2 cup granulated sugar
1/2 teaspoon anise seed, crushed
1 extra-large egg white
Preheat the oven to 325 degrees.
Using your fingertips, knead the sugar into the almond paste. Work in the crushed anise seed and then the egg white.
Place the mixture into a pastry bag fitted with a star tip. Pipe mounds to equal a heaping Tablespoon spaced about an inch apart onto a baking sheet lined with a silicone-coated baking mat. Or simply use two spoons to drop mounds onto a greased baking sheet or parchment paper. Cookies may be flattened with a fork as you would a peanut butter cookie.
Bake until barely golden brown, about 15-20 minutes. Allow to cool on the baking sheet before removing.
Yield: 2 dozen cookies. Sprinkle with powdered sugar for serving.
Adapted from: apinchof.comShare to Print