10-Minutes Anise recipes

erztan

Emma

  • 407
  • 24
  • 14

Anise-Jam Ribbons

1 cup butter

1⁄2 cup sugar

1 large egg yolk

2 1⁄2 cups all-purpose flour

1 teaspoon crushed anise seed

1⁄2 cup strawberry jam

1⁄2 cup powdered sugar

2 tablespoons anise-flavored liqueur

Cream butter and sugar, beat in egg yolk.

Add flour and anise seed to butter mixture until blended.

Divide dough into 8 equal portions. Roll each portion into a 1/2 inch thick rope.

Evenly space 4 ropes on each baking sheet. With the side of your little finger, press a 1/4 inch deep groove down the lenght of each rope.

Bake in a 375 degree oven until cookies just begin to turn golden, about 10 minutes. Remove from oven and spoon strawberry jam into grooves. Bake until dough is firm to touch and slightly darker, 5 to 10 minutes more. Cool on pans 5 minutes.

In a bowl, stir powdered sugar and liqueur until smooth.

Drizzle mixture back and forth across cookie ropes. Cut ropes diagonally into 1-inch pieces. Cool, then serve, or store up to 3 days.

Submit a Correction

Amount Per Serving

% Daily Value

Calories 54.1

Calories from Fat 23

43%

Total Fat

2.6

g

3%

Saturated Fat

1.6

g

7%

Cholesterol

9.3

mg

3%

Sodium

18.6

mg

0%

Total Carbohydrate

7.3

g

2%

Dietary Fiber

0.1

g

0%

Sugars

3.5

g

14%

Protein

0.5

g

1%

Anise-Scented Persimmon Bread

Anise-Scented Persimmon Bread

Preheat the oven to 350 degrees F, and butter or grease a 9 x 5 loaf pan. Line the pan with parchment paper, or dust the inside with flour and tap out the excess.

In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, and sugar. Make a well in the middle, then crack in the eggs and beat them lightly in the middle of the well. Add olive oil, brandy or bourbon, persimmon puree, and anise, and mix until the last traces of flour have just disappeared.

Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 10-15 minutes, then turn it out of the pan and transfer to a cooling rack. Let the bread cool completely before slicing.

Wrap any leftover bread tightly in a double layer of plastic wrap. The wrapped bread will keep for about a week at room temperature, or up to two months in the freezer.

Anisette Cookies

3 eggs

3⁄4 cup shortening

1 cup sugar

1⁄4 cup milk

1 tablespoon anise extract (or 1/4 teaspoon of anise oil, I get mine online from the King Arthur Flour)

3 1⁄4 cups flour

3 teaspoons baking powder

Beat eggs, shortening, and sugar.

Alternately add the milk and anise extract and the flour and baking powder to the egg mixture.

Divide the batter into 3 mounds on a cookie sheet. (or 4 mounds on 2 sheets to make smaller cookies).

With floured hands shape each mound into an oval.

Bake 12-15 minutes at 375 degrees.

Once baked you can slice the cookies, return to the cookie sheet separating each cookie, and bake for another 7-10 minutes to crisp.

Submit a Correction

Amount Per Serving

% Daily Value

Calories 108.7

Calories from Fat 43

40%

Total Fat

4.8

g

7%

Saturated Fat

1.2

g

6%

Cholesterol

17.9

mg

5%

Sodium

37.2

mg

1%

Total Carbohydrate

14.4

g

4%

Dietary Fiber

0.3

g

1%

Sugars

5.7

g

22%

Protein

1.8

g

3%

返回顶部
返回顶部