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Ingredients

Makes 3 dozen

• 1/2 teaspoon whole fennel seeds
• 8 tablespoons (1 stick) unsalted butter
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon anise extract or Sambuca
• 1 teaspoon freshly grated lemon zest
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup shelled pistachios
• 4 ounces dried figs, (about 6 large), stems removed, cut into 1/4-inch dice

Description

These Crunchy Italian Cookies Are Delicious Dipped In Strong Coffee Or Dessert Wine.

Martha Stewart