- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon anise seeds, crushed
- 3 ounces sliced almonds (3/4 cup)
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 1/3 cup dried sour cherries
- 6 tablespoons unsalted butter, cubed and chilled
- 2 tablespoons ice water
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream
- 2 tablespoons turbinado sugar
In a food processor, combine the sugar and anise seeds and pulse once or twice. Add the almonds, flour and salt and pulse until the almonds are coarsely chopped. Add the chocolate chips and cherries and pulse until coarsely chopped. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and vanilla and pulse until the dough is moistened.
Turn the dough out onto a sheet of plastic wrap and press to compact it. Using a straight edge, press the dough into a 4-by-10-inch rectangle and wrap it in plastic. Refrigerate until firm, at least 4 hours or overnight.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Brush the dough with the cream and sprinkle with the turbinado sugar. Pass a rolling pin over the top to help the sugar adhere. On a work surface, cut the dough in half to form two 5-by-4-inch rectangles. Cut each rectangle into sixteen 5-by-1/4-inch slices. Lay the slices on the baking sheets and bake in the upper and lower thirds of the oven for about 30 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.