Instructions: MAKES 24 DAIRY-FREE

Incredibly rich and luscious, these cookies go nicely with dessert wine, coffee, tea or any favorite fruit sorbet. Store in an airtight container for up to 2 weeks.

Preheat oven to 350F. Line baking sheet with parchment paper; set aside.

Spread pine nuts in small baking pan and bake until lightly toasted and fragrant, stirring once, about 5 minutes. Set aside.

In large bowl, sift together flour, baking powder and salt. Mix in anise seed and toasted pine nuts.

In small bowl, whisk together maple syrup, oil, both extracts and 1/4 cup water. Add maple syrup mixture to flour mixture and stir until just combined.

Using about 2 tablespoons of dough, form a ball and place on prepared baking sheet. Press with your palm to thickness of 1/3 inch. Repeat with remaining dough, spacing cookies about 3 inches apart.

Bake until tops are lightly browned, 20 to 25 minutes. Transfer to wire rack and cool completely.

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