Nutritional Info

Nutrition Facts

Serving Size 1 (19g)

Calories 57
Calories from Fat 19 (33%)
Amount Per Serving %DIV
Total Fat 2.1g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 16.2mg 5%
Sodium 29.8mg 1%
Potassium 32.2mg 1%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0.5g 2%
Sugars 0.5g
Protein 1.6g 3%

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Recipe Description
Made without fat, these cookies keep a long time in an airtight container. The flavor actually improves, so plan to made them several days before serving them.
Prep time
30 min
Cook time
30 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  anise seeds
1/4 Cup(c)  candied citron, chopped
1/4 Cup(c)  candied orange peel, chopped
1 Cup(c)  almonds
1 Cup(c)  raisins
1 Cup(c)  sugar
2 Tablespoon(T)  marsala, vin santo or sherry
3   egg yolks
3   large eggs
2 Teaspoon(t)  baking powder
1/2 Cup(c)  cornstarch
3 Cup(c)  all purpose flour


Preheat the oven to 350°F. Grease 2 large baking sheets. In a medium bowl, sift together the flour, cornstarch and baking powder. In a large bowl with an electric mixer, beat together the eggs, yolks, and Marsala. Add the sugar and beat until well blended, about 3 minutes. Stir in the dry ingredients, the raisins, almonds, peel, citron and anise seeds until blended. The dough will be stiff. If necessary, turn the dough out onto a counter top and knead it until blended. Divide the dough into quarters. Dampen your hand with cool water and shape each quarter into a 10 inch log. Place the logs 2 inches apart on the prepared baking sheets. Bake the logs 20 minutes or until they feel firm when pressed in the center and are golden brown around the edges. Remove the logs from the oven but leave the oven on. Let the logs cool 5 minutes on the baking sheets. Slide the logs onto a cutting board. With a large chef's knife, cut them into l/2 inch thick slices. Place the slices on the baking sheets and bake 10 minutes or until lightly toasted. Have ready 2 large cooling racks. Transfer the cookies to the racks. Let cool completely. Store in an airtight container up to 2 weeks.

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