Turron De Dona Pepa

• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter, cold
• 3 egg yolks
• 5 tablespoons anise water
• 1 lb dark brown sugar (chancaca)
• 1/2 cup water
• 1/4 orange rind (only orange part)
• 6 cloves

1. In a boiler, bring chancaca, water, orange rind and cloves to boil. Simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238u0b0 F (113u0b0 C) on a candy thermometer. Cool.
2. While the syrup is cooking, preheat oven to 350u0b0F.
3. In a large bowl, mix salt into flour.
4. Cut butter into the dry ingredients with a pastry blender.
5. Add egg yolks and aniseed water. Knead dough until soft.
6. Take small portions of dough and roll, on a ligtly floured surface, into sticks about 1/2 x 9 inches.
7. Transfer sticks to a greased baking sheet, placing them 1 inch apart.
8. Bake for 25 minutes or until lightly golden. Cool.
9. Place sticks on a serving dish, one beside the other, in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup.
10. Decorate with sprinkles or dragees if desired.

flour, salt, butter, egg yolks, anise water, brown sugar, water, orange rind, cloves

Taken from www.food.com/recipe/turron-de-dona-pepa-306568 (may not work)