Summary

Ingredients

• 50 grams sugar
• 2 packs vanilla sugar
• 75 g butter
• 1 pinch (s) salt
• 3 teaspoons anise, ground
• 1 egg (s)
• 125 g flour
• 1 teaspoon Baking powder
• 2 Table spoons milk
• 25 almond (s), peeled
• 25 hazelnuts, peeled
• Powdered sugar, for dusting

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Instructions

1. In a bowl, cream together 75g butter, 50g sugar, 2 packs vanilla sugar, 1 pinch salt, and 3 teaspoons ground anise for 2 minutes until light and fluffy.
2. Stir the egg into the mixture for 1 minute until fully incorporated.
3. In a separate bowl, mix 125g flour with 1 teaspoon baking powder. Add the flour mixture and 2 tablespoons milk to the butter mixture, stirring for 1-2 minutes until a smooth dough forms.
4. Line two baking sheets with baking paper. Transfer the dough to a piping bag fitted with a large perforated nozzle and pipe about 50 walnut-sized dots onto the prepared sheets. Top 25 dots with a peeled almond and 25 dots with a peeled hazelnut.
5. Preheat oven to 175°C (347°F) or 150°C (302°F) for convection oven. Bake the cookies for 15 minutes until lightly golden.
6. Cool on a wire rack for 10 minutes. Dust with powdered sugar.