125 g bread or pizza dough
1 T. sesame seeds
2 tsp. anise seeds
1/4 C. olive oil
zest of 1/4 lemon, in wide strips
1.5 tsp. anise liqueur
70 g flour
sugar for sprinkling

Preheat the oven to 375F. If the dough has been refrigerated, remove it from the refrigerator. In a small skillet over medium-high heat, toast the sesame and anise seeds until they are fragrant and the sesame seeds start to pop. Optional step: Transfer the seeds to a mini-processor or mortar and pestle and grind them a bit (they should not be be completely ground up). In a small skillet, heat the olive oil and lemon zest over high heat until the peel is black. Remove the zest and cool the oil. .Place the dough, seeds, olive oil, and anise liqueur in the bowl of a food processor. Pulse until the oil is evenly distributed through the dough (but it will not really be incorporated into the dough). Add the flour and pulse until a homogeneous ball of dough forms. It will feel very soft and oily. Turn the dough onto an unfloured counter and divide it into 8 balls (about 30 g each). Roll each ball into a 4-inch round (initially roll them a little larger to allow for some spring-back). Place the rounds onto a parchment-lined baking sheet and sprinkle them lightly with sugar. Bake for 15 – 17 minutes until the wafers are lightly brown. Remove the wafers from the oven and turn on the broiler. When the broiler is hot, broil the wafers about 5 inches from the heat, until they appear toasted and some of the sugar has melted, about 40 seconds. (Watch them to make sure that they do not broil too long!) Cool on a wire rack. Enjoy these with morning coffee, or any time. If by some miracle they’re not all gone within a few hours, you can wrap the wafers individually in waxed paper. But I’ve not been able to keep them around long enough to tell you how long they will last that way. Break it up and wrap with Serrano ham. Spread with cheese and honey. Eat with goat cheese and spicy chutney.