Lemon And Anise Sugar Twists Recipes

LEMON AND ANISE SUGAR TWISTS

Steps:

• Preheat oven to 350°F. Sprinkle work surface with sugar. Set pastry atop sugar and roll out to thickness of 1/8 inch. Brush with egg glaze. Combine 3 tablespoons sugar and lemon peel in small bowl. Sprinkle over pastry. Sprinkle with aniseed. Cut pastry crosswise into 1-inch-wide strips. Pick up each pastry strip, twist several times and place on ungreased cookie sheet, pressing ends onto sheet. Bake until golden brown and crisp, about 20 minutes. Cool pastries on rack.

ANISE-LEMON BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Simmer 1/4 cup water, some thin strips of lemon zest, 1/2 teaspoon anise seeds and 2 tablespoons sugar in a saucepan until syrupy. Spread lemon curd on the toast rounds. Top with the candied zest and anise seeds.

LEMON ANISE SLUSH

Steps:

• add lemon juice, anise, sugar ina blender until seeds are finely ground.
• add vodka and enough ice to fill blender, then blend until smooth.
• garnish with mint if desired and serve immediately.

LEMON ANISE THINS

Steps:

• Cream butter and sugar on medium speed until light.
• Beat on lemon zest and salt.
• Stir in flour to make stiff dough.
• Stiff in anise seed.
• Wrap tightly in plastic wrap and chill for at least 1 hour.
• Preheat oven to 350°.
• Lightly grease or spray baking sheets on a lightly floured board or pastry cloth, roll out dough to slightly less then 1/8-inch thickness.
• Use a biscuit cutter to cut into 2-inch rounds.
• Sprinkle lightly with sugar.
• Bake in center of oven for about 10 minutes, or until pale golden.
• Remove immediately to wire racks.