Scooby Snacks

• 1 cup toasted almonds, skins on
• 1 cup toasted hazelnuts, skins removed
• 1 1/2 teaspoons anise seed
• grated zest of 1/2 large orange
• 2 cups confectioner's sugar (sprinkle into measuring cup, then sweep off excess with the back of a knife or offset spatula)
• 2 large egg whites, room temperature
• 24 whole toasted almonds and/or hazelnuts for decorating the cookies, if making rounds (optional)

1. Preheat oven to 350 degrees F. Line 4 baking sheets with parchment paper.
2. Place almonds, hazelnuts, anise seeds and orange zest in the bowl of a food processor. Process until nuts are ground.
3. Add confectioner's sugar and pulse a few more times to blend, and the nuts are finely ground. Turn out to a large bowl.
4. In a medium bowl, whisk egg whites for a minute or two, until fluffy. Pour over nut mixture, and blend well, mashing the mixture with a wooden spoon or rubber spatula to evenly incorporate the egg whites. Then, knead with your fingers - I use a plastic bowl scraper - less messy - and turn and fold the dough a few times. Form into a ball shape.
5. Divide dough into 24 balls. I use a small ice cream/cookie scoop, about 1 1/4 inch in diameter, which makes them pretty uniform in size. Place on cookie sheets, 2 inches apart. Press whole almonds/hazelnuts onto cookies. Bake 8 to 10 minutes, or until just lightly browned on top. Let cool completely on pans before removing.
6. FOR BONE COOKIES: Alternatively, after forming the 24 balls, roll each one out into 5-inch long logs, slightly flattening the logs and scoring each end with a knife. Gently push the nubby ends to round them just slightly. You'll end up with a cookie that looks like a femur. A little powdered sugar sprinkled on your fingertips helps with the rolling.
7. Cooking tip: if your eggs are cold, place them in some hot tap water for a few minutes, to bring them to room temperature faster.

anise seed, orange, sugar, egg whites, cookies

Taken from food52.com/recipes/3836-scooby-snacks (may not work)