Some homemade treats have a special place during the colder months, especially the ones filled with warm spices, nuts, chocolate, and dried fruit. These traditional European-style cookies are simple to prepare and wonderfully aromatic. The dough is baked in one large layer, sliced into small pieces while still warm, and left to develop even more flavor as it rests.

The original version uses ground anise, which gives the cookies their distinctive fragrance. Cinnamon makes a lovely alternative, while coconut flour offers another interesting variation.

IMPORTANT SHAPE INSTRUCTION: THESE ARE NOT CLASSIC ROUND COOKIES OR COOKIE BALLS. They are small, irregularly cut, bite-sized pieces made from a single baked sheet of thick dough. The dough is baked in a flat layer and cut into small pieces while still warm. Show naturally uneven, roughly cut pieces with visible chocolate chunks, walnuts, and raisins inside. Do not shape the dough into individual balls before baking.

Ingredients

• 2 large eggs
• 2 large egg yolks
• ¾ cup granulated sugar
• 2 tablespoons ground anise or ground cinnamon
• 1 cup plus 1 tablespoon all-purpose flour
• 1 cup plus 1 tablespoon bread flour
• ¾ cup coarsely chopped walnuts
• ¾ cup coarsely chopped chocolate
• ⅔ cup raisins
• 1–2 tablespoons rum or amaretto, for soaking the raisins

Instructions

1. Place the raisins in a small bowl and soak them in rum or amaretto for about 15–20 minutes. Drain off any excess liquid before using.
2. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
3. In a large mixing bowl, beat the eggs, egg yolks, and sugar with an electric mixer for approximately 5 minutes, until the mixture becomes pale, thick, and fluffy.
4. Add the ground anise or cinnamon and mix briefly.
5. Gradually incorporate both types of flour until a thick dough forms.
6. Add the chopped walnuts, chocolate, and drained raisins. Fold everything together by hand using a sturdy spatula or wooden spoon. The dough will be quite thick, so mixing by hand is easier.
7. Transfer the dough onto the prepared baking sheet and spread it into an even layer.
8. Bake for approximately 15 minutes, until the surface is lightly golden and the center is set.
9. Remove from the oven and allow the baked layer to rest for just a few minutes. While still warm, cut it into small squares or bite-sized pieces using a sharp knife.
10. Let the cookies cool completely before storing them in an airtight container.

Variations and Serving Tips

• Anise: Use ground anise for the traditional aromatic flavor.
• Cinnamon: A wonderful alternative that gives the cookies a warm, familiar winter taste.
• Coconut: You can experiment with coconut flour for a different flavor, although it absorbs more moisture, so it should not automatically replace all the flour.
• Chocolate: Dark or semisweet chocolate works particularly well with the walnuts and raisins.

These cookies are delicious while still slightly warm, when the chocolate is soft. They can also be stored in an airtight container for several days, allowing the flavors to blend.