The absolute Cypriot “Voutti” (pronounced ‘voo-tee’ – means dipping something into a hot beverage, usually coffee).I’ve put my own spin on the traditional recipe by adding almonds and orange zest, and they turned out absolutely amazing! I can’t stop making them for my family. My mum used to ask me to make a batch for her every weekend!
Almond anise seed cookies
The absolute Cypriot “Voutti” (pronounced ‘voo-tee’ –means dipping something into a hot beverage, usually coffee). I’ve put my own spinon the traditional recipe by adding almonds and orange zest, and they turnedout absolutely amazing! I can’t stop making them for my family. My mum used to ask me to make a batch for her every weekend!
Ingredients
For 60 cookies
- 180 grams oven-baked almonds chopped (not too fine)
- 200 grams olive oil
- 230 grams granulated sugar
- 1 Tbsp orange zest
- 4 large eggs
- 1 tsp vanilla extract
- 600 grams bread strong flour
- 30 grams baking powder
- 10 grams anise seeds
- ½ tsp salt
For coating mix together
- 100 grams sesame seeds
- 6 grams anise seeds
Instructions
- In a mixer bowl, whisk together the olive oil, sugar and orange zest. Add eggs and vanilla. Whisk well to combine.
- Mix flour, baking powder, anises seeds and salt in a bowl. Change the whisk of the mixer to the paddle adjustment. Add flour to the mixer bowl and beat until you gave a very soft dough. Add almonds and beat until just mixed. Dou will be soft and somewhat sticky.
- Flour your hands and divide dough in 4 pieces. Shape each piece into a log and roll in the sesame-anise seed mixture. Lay two logs, one next to the other, on a paper or silicon lined baking tray. With a sharp knife, cut each log at 1.5 cm intervals. At this stage don’t separate the pieces. Repeat the process with the other two logs.
- Transfer baking pans in the oven and bake logs at 175˚ C fan for 25 minutes. Remove from the oven and cut the cookies again, all the way down, and separate the cookies by turning them 90 degrees so that the cut side is up.
- Reduce oven temperature to 160˚ C fan. Return cookies in the oven and bake for 25-30 minutes until golden and crunchy. Cool on wire racks. They keep for weeks in a cookie jar or covered container.
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