Preparation Time 30 minutes
Cooking Time 50 minutes
Makes 24
Olive oil, to grease
2 eggs
125g caster sugar
250g (1 2/3 cups) plain flour, sifted
120g (2/3 cup) blanched almonds, coarsely chopped
95g (1/2 cup) dried cherries
1 tbs finely grated lemon rind
2 tsp aniseed seeds
1 tsp baking powder
Method
Preheat oven to 180°C. Brush a baking tray with olive oil to lightly grease.
Whisk together the eggs and sugar in a bowl until thick and pale. Add the flour, almonds, cherries, lemon rind, aniseed seeds and baking powder and stir until combined. Turn onto a lightly floured surface and knead until smooth.
Shape dough into a log about 30cm long and place on the prepared tray. Use your hands to flatten slightly. Bake in oven for 30 minutes or until cooked through. Set aside for 1 hour to cool.
Reduce oven temperature to 160°C. Brush 2 baking trays with olive oil to grease. Cut the log diagonally into 1cm-thick slices. Place, in a single layer, on the prepared trays. Bake, turning slices and swapping trays halfway through cooking, for 20 minutes or until golden. Transfer to a wire rack to cool.
Thanks : Australian Good Taste - December 2006, Page 136
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