👨‍🍳 Instructions

1. 1

   Prepare the anise-infused butter: Gently toast the anise seeds in a dry skillet over low heat until fragrant, about 1-2 minutes. Be careful not to burn them. Let them cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle. In a bowl, cream together the cold butter and ground anise until smooth. Set aside.

   ⏱️ 15 minutes
2. 2

   Make the cookie dough: In a large bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and the anise-infused butter. Rub the butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Make a well in the center and add the egg yolks. Gradually mix the ingredients together until a cohesive dough forms. If the dough is too dry, add a tablespoon of cold water at a time. Knead lightly on a floured surface until just combined. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

   ⏱️ 20 minutes (plus 1 hour chilling)
3. 3

   Shape and bake the cookie sticks: Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper. Divide the chilled dough into 4-5 portions. On a lightly floured surface, roll out each portion thinly (about 2-3 mm thick). Cut the dough into long, thin strips, approximately 1 cm wide and 15-20 cm long. Carefully transfer the strips to the prepared baking sheets, leaving a little space between them. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are firm to the touch. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough.

   ⏱️ 30-40 minutes (for shaping and baking)
4. 4

   Prepare the chancaca syrup: In a medium saucepan, combine the chancaca, water, cinnamon stick, cloves, and orange zest. Heat over medium heat, stirring until the chancaca is completely dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer gently for about 15-20 minutes, or until the syrup thickens to a consistency that coats the back of a spoon. It should be thick but still pourable. Strain the syrup through a fine-mesh sieve to remove the spices and zest. Discard the solids. Let the syrup cool slightly until it's warm but not hot.

   ⏱️ 25 minutes
5. 5

   Assemble the turrón: Place a layer of cooled cookie sticks on a serving platter or a flat surface. Brush generously with the warm chancaca syrup. Continue layering the cookie sticks, brushing each layer with syrup. Aim for a stable, tower-like structure. Once the desired height is reached, pour any remaining syrup over the top and sides of the tower. Immediately decorate generously with colored sprinkles, pressing them gently into the syrup so they adhere.

   ⏱️ 15 minutes
6. 6

   Set and serve: Allow the turrón to set for at least 1 hour at room temperature, or until the syrup has firmed up enough to hold the structure. This allows the flavors to meld and the cookies to absorb some of the syrup. Once set, slice and serve.

   ⏱️ 1 hour (setting time)