Turrón de Doña Pepa

Step by stepInstructions

1. Cream the butter and sugar until light, then beat in the egg yolks, ground anise, and the anise tea.
2. Whisk the flour with the baking powder, stir it into the butter mixture, and knead into a firm dough; wrap and chill for 30 minutes.
3. Roll the dough to 1/4-inch thick and cut into 2-inch rectangles, pricking each with a fork.
4. Bake at 350°F for 15 to 18 minutes until just golden at the edges — the cookies should be dry, not browned; cool completely.
5. Make the syrup: simmer the honey, 1/2 cup sugar, cinnamon, cloves, orange peel, and 1/2 cup water for 12 minutes until thick and fragrant, then strain.
6. Stack the cookies on a serving plate, brushing each layer generously with the warm syrup, building a tall, slightly uneven tower.
7. Pour the remaining syrup over the whole stack and shower the top and sides with the sprinkles before the syrup sets.
8. Let the turrón rest for at least 4 hours, or overnight, so the layers soften together, then slice with a serrated knife.