Try these breadsticks with your favorite soup or twirl a thin slice of deli roast beef around the end & serve with your favorite dip as an appetizer.
1 package Active dry yeast
2/3 cup Warm water
1/2 teaspoon Anise seeds; (crushed)
2 tablespoons Salad oil
2 tablespoons olive oil
1/4 teaspoon Lemon Peel; grated
1/2 teaspoon Salt
1 tablespoon Sugar
2 1/4 cups All-purpose flour
1/2 cup Pine nuts
1 Egg; (lightly beaten)
2 tablespoons Coarse salt
In a large bowl, sprinkle yeast over water and let stand for 5 minutes to soften.
Stir in anise seeds, salad oil, olive oil, lemon peel, salt, sugar and 1 cup of the flour. Beat until smooth. Add pine nuts and enough of the remaining flour to make a stiff dough.
Turn onto a floured surface and knead until smooth and elastic (about 5 minutes), adding more flour as needed.
Place dough in a greased bowl; turn dough to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour).
Punch dough down and divide into 3 equal portions. Cut each portion into 20 equal size pieces. With the palms of your hands, roll each piece into a 6-inch-long strand. Place 1/2 inch apart on greased baking sheets. Cover and let rise until puffy (about 20 minutes).
Brush with egg and sprinkle lightly with salt.
Bake at 325 degrees for 25 minutes or until lightly browned.
Store airtight for up to 4 days or freeze for up to 1 month.
makes 5 servings