Coconut Flour Italian Anise-Orange Cookies Recipe
Recipe Description:
Just the right amount of anise flavor paired with an orange glaze on top. These cookies are different. If you're not Italian, you may not like appreciate them, but they are an amazing flavor combination. It's nearly impossible to tell the difference between these and the traditional all-purpose flour ones. This recipe has been adapted out of The Baker's Odyssey cookbook.
Recipe
Instructions:
Beat eggs until frothy. Gradually add the sugar and beet until the eggs have become somewhat paler, 2 to 3 minutes. While beating still, slowly drizzle in the coconut oil (or olive oil). Next, beat in the orange zest, juice, milk and anise.
Sift together coconut flour, baking powder, salt. Slowly add the flour to the wet ingredients in two batches while beating.
Cover the bowl with a towel and allow to rest for 20 to 30 minutes. Meanwhile, preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Roll cookies into balls a little less than 1-inch diameter. The cookies don't spread, so you can place them fairly close together.
Bake one sheet at a time, in the middle of the oven, until bottoms are lightly browned and the tops have cracks, about 10-12 minutes. Do not overbake. The cookies should be soft and tender.
To make the icing:
*To make powdered sucanat, just place sucanat in a blender and blend on highest setting for a few minutes until it becomes powdery.
Combine all ingredients (hold back the milk) and beat. Add the milk a little at a time until the icing becomes the consistency of heavy cream, add a little more milk if necessary to achieve the right consistency.
Allow the cookies to cool a bit and then dip their tops in the icing and allow to harden on parchment paper. Sprinkle with candy sprinkles if desired.
Store cookies at room temperature in an air-tight container. To freeze, place on cookie sheets and freeze until solid, then transfer to your preferred freezing storage container. Thaw teh cookies in their container at room temperature.
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