Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs
- 3/4-cup granulated sugar
- 1/2-cup vegetable oil
- 1-tablespoon grated lemon zest
- 2-teaspoons anise seed crushed
- 1-1/4-teaspoons baking powder
- 1-teaspoon vanilla extract
- 1/4-teaspoon salt
- 2-cups all-purpose flour
- 1-cup whole almonds coarsely chopped
Directions
Preheat oven to 350.
In a large bowl, combine eggs, sugar, oil, lemon zest, anise seed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until dough forms.
Turn out onto a floured surface and knead until smooth.
Divide dough in half.
Form each half into a log 2-inches in diameter.
Carefully transfer the logs to an ungreased baking sheet, spacing them well apart.
Sprinkle the tops with additional sugar.
Bake for 30 minutes.
Remove from oven and let cool 10 minutes.
Leave the oven set at 350.
Using spatula, carefully transfer the logs to a work surface.
Using a serrated knife, cut crosswise into slices1/2 -inch thick.
Arrange the slices cut side down on the baking sheet.
Return to oven and bake until brown.
Transfer cookies to wire racks cooling.
Store in an airtight container at room temperature for up to 2 weeks.