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    Chile, Clove, and Cardamom: Pine Nut and Anise Wedding Cookies

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    Chelsea Green Publishing
    Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth—including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico—compiled by two James Beard Award-winning writers.

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    Chile, Clove, and Cardamom: Pine Nut and Anise Wedding Cookies

    Uploaded by

    Chelsea Green Publishing
    598 views1 page
    Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth—including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico—compiled by two James Beard Award-winning writers.

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    Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth—including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico—compiled by two James Beard Award-winning writers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    598 views1 page

    Chile, Clove, and Cardamom: Pine Nut and Anise Wedding Cookies

    Uploaded by

    Chelsea Green Publishing
    Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth—including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico—compiled by two James Beard Award-winning writers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Pine Nut and Anise Wedding Cookies

    (Cap Ghazelle, Ghorayeba, Ghraybeh,


    Kourabiedes, Polvorones, Qurabiya)
    Greece, Mexico, Morocco, Spain, and Turkey

    Makes 2 dozen cookies

    The origin of this cookie’s name is unclear. Whatever the name—Mexican


    wedding cookies, Russian tea cakes, Christmas dreams, gazelle horns!—
    there’s no doubt these rich, buttery, melt-in-your-mouth confections are
    delicious any time of year. A touch of anise lends a mild, dreamy flavor. Pine
    nuts add the creamy texture, but feel free to substitute hazelnuts, pecans,
    pistachios, or walnuts.

    1/2 cup (72 g) pine nuts Put the pine nuts and 1 cup (115 g) of the sugar into a
    11/2 cups (173 g) confectioners’ sugar food processor and blend until the nuts are finely
    Generous pinch sea salt ground. With the motor running, add the salt and the
    1 cup (226 g) unsalted butter, at butter, one chunk at a time. Add the anise extract and
    room temperature, cut into orange zest and continue to process until smooth.
    tablespoon-size pieces Pulse in the flour until you have a soft dough. Scrape
    1/2 teaspoon anise extract the dough into a bowl and refrigerate for at least 1 hour
    1 teaspoon grated orange zest or overnight (8 to 10 hours).
    13/4 cups (210 g) all-purpose flour, plus Preheat the oven to 350°F (180°C). Scoop the
    more for shaping dough with a tablespoon and form into 1-inch (2.5 cm)
    balls with lightly floured hands. Roll the balls in the
    remaining sugar and place 11/2 inches (3.75 cm) apart
    on ungreased baking sheets.
    Bake until the cookies just begin to brown, about
    15 minutes. Remove and let cool on a wire rack. Store
    in a covered container in refrigerator for up to 1 week.

    Drinks and Desserts ■ 159

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