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Anise Biscuits

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DescriptionEdit

In Romanian: Pesmeti cu anason

IngredientsEdit

DirectionsEdit

  1. Mix the yeast with a teaspoon of sugar, add ½ cup tepid milk and a little flour, so that the starter is soft.
  2. Let it rise.
  3. Then it has doubled, add the rest of the tepid milk, salt, eggs beaten with sugar, vanilla and melted butter (tepid).
  4. Knead well until it bubbles.
  5. Divide the dough into two parts and place in bread pans.
  6. Cover and let them rise in a warm place until the pans are almost full.
  7. Wash with beaten egg and bake at medium heat.
  8. Remove from pans and the second or third day, cut into finger thick slices.
  9. Arrange these slices next to one another in a baking sheet and place in a warm oven to dry out.
  10. When the slices are dry, increase the heat and bake until golden-brown.
  11. Remove from the oven and sprinkle each slice with confectioner's sugar mixed with anise.
  12. These biscuits keep well for a long time.

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