My friend Ronit created this recipe from my Russian Tea Cakes recipes. She switched the butter with olive oil, added anise seeds and anise extract to the mixture and created a whole new type of cookie that are mildly sweet. The combination of olive oil and anise is very Italian. We were making them together in her kitchen on a beautiful warm sunny day in Seattle, ate them on her porch, and imagined that we were on a beautiful vacation in Tuscany. If you are curious about the plate in the photo – It’s Armenian pottery, which I bought it in the market in the old city of Jerusalem.
Yields about 30 small cookies
Preparation time: 30 minutes
Baking time: 20-23 minutes
2 cups almond flour
1 cup arrowroot powder
1 cup chopped nuts (almonds, pecans, or walnuts)
6 tbsp coconut sugar
½ cup olive oil
2 tbsp anise seeds
2 tbsp anise extract
Preheat oven to 350F (180C)
In a big bowl mix dry ingredients together.
Add olive oil and anise extract and mix.
Take a heaping tablespoon of the mixture, create a small ball with your hand by pressing it tightly, and place on a cookie sheet.
You can dip your tablespoon in hot water before scooping the mixture into your hands. The moisture will help to bind the dough together.
Bake for 20-23 minutes.
Let cool before serving.
Store in room temperature in an airtight container.