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Ingredients
| eggs: 4 (separated) |
| granulated sugar: 1/3 cup (divided) |
| anise extract: 1 tsp |
| orange zest: 1/2 tsp |
| self-rising flour (sifted): 3/4 cup |
| water: 1/4 cup (ice) |
Anise Rusks
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
16 serving(s)
Tags
- Preheat oven to 375F.
- Line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
- In medium bowl, combine egg yolks and half of the sugar using an electric mixer.
- Beat til thick and lemon coloured about 3 minutes.
- Beat in extract and orange peel.
- Set mixer on low speed and gradually beat in flour and water, beating just until combined.
- Set aside.
- In separate bowl, using clean beaters, beat egg whites until foamy.
- Gradually add remaining sugar and beat until stiff peaks form.
- Spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
- Fold in remaining whites, 1/3 at a time.
- Pour batter into paper lined pan and using a spatula smooth top.
- Bake until top is browned 20-25 minutes.
- Remove from oven, and reduce temperature to 250F.
- Using a knife or metal spatula, loosen edges of cake from pan.
- Invert cake onto wire rack.
- Peel off paper, and set cake right side up on cutting board.
- Cut into four equal sections.
- Then cut each section in half and each half into four equal slices.
- Arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).