I haven't actually made this one yet, so I have no idea if it will end up being a favourite or not. :) But on the other hand, this seems as good a place as any to collect recipes that might end up being favourites!
Original is here, in the Toronto Star 2010 Advent Cookie Calendar.
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2 1/2 cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
3 tbsp (45 mL) whole fennel seed
1 cup (250 mL) whole almonds, lightly toasted, coarsely chopped
Finely grated zest of 2 lemons
3 large eggs
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) vegetable oil
1 egg white, lightly beaten
In medium bowl, sift together flour, baking powder and salt. Stir in fennel seed and almonds.
In large mixing bowl, stir together lemon zest, eggs, sugar and vanilla. Slowly stir in oil. Gradually stir in dry ingredients until just blended. Cover dough with plastic wrap. Let stand 15 minutes.
Line large baking sheet with parchment paper.
Transfer dough to lightly floured work surface. Divide in two. Roll each portion into 14-inch (35-cm) log. Carefully transfer to sheet 4 inches (10 cm) apart. Lightly flatten logs with hands so they are 2-1/2 inches (6.5 cm) wide. Brush with egg white.
Bake in centre of preheated 325F (165C) oven until lightly golden and just firm in centre, 35 to 40 minutes. Remove from oven. Reduce heat to 300F (150C). Let cool 15 minutes.
Carefully transfer to cutting board. With sharp serrated knife, slice logs 3/4-inch (2-cm) thick. Transfer cookies back to baking sheet 1/4 inch (0.6 cm) apart. Bake until dry on cut sides, 15 to 20 minutes. Cool completely.
Store in airtight container at room temperature up to 1 month.
Makes about 36.
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