GOOD TO KNOW A mix of sugar and honey in these citrusy cookies satisfies a sweet tooth, yet each thin, delicate cookie has only forty-four calories. Go ahead, have two.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat oven to 375°F, with racks in middle and lower thirds. In a food processor, pulse almonds and anise seeds until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high heat, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest.
Step 2
Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, onto parchment-lined baking sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks. (Cookies can be stored between sheets of parchment in airtight containers up to 2 days at room temperature.)
nutrition information
Step 3
(Per 2 Cookies)
Step 4
Calories: 88
Step 5
Fat: 7g (3g Saturated Fat)
Step 6
Protein: 2g
Step 7
Carbohydrates: 6g
Step 8
Fiber: 1g
