10-Minutes Anise recipes

erztan

Penelope

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Anise Biscotti

2 1⁄2 lbs all-purpose flour

2 1⁄2 tablespoons Crisco

1 ounce yeast (2 packages)

1 teaspoon sugar

1 tablespoon salt

2 tablespoons anise seed

2 eggs

1 cup water

1 tablespoon vegetable oil

Stir yeast into 1/2 cup warm water, allow to foam-up for 10 minutes.

Pour yeast mixture to all remaining ingredients and add just enough water to mix dough, but not too sticky. Mix all ingredients together, knead thoroughly.

Divide into four pieces and place in oiled bowl or pot, and cover with lid or towel. Allow dough to rise 30-mins.

knead each of the 4 dough balls again, and return them to the bowl/pot to rise another 30-mins.

Using ¼ at a time, knead dough ball one last time, then cut dough into pieces that can be rolled into about a 5” rope. Make a circle of the rope and use your baby finger to make an indentation where the ends join.

Set on a blanket covered table that has been covered with a clean white sheet. Gradually cover rows of doughnut shaped rounds with the sheet when all are arranged on table, cover also with the blanket. Let rise until doubled in size.

Bake in a 350˚ oven for about 15 minutes, or until they start to firm up, but not turn brown yet.

Split each circle in half (like a bagel) while still hot using a fork to pierce the doughnut shape all around the middle. Separate and return to oven at 375˚ or 400˚. Toast until brown.

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Amount Per Serving

% Daily Value

Calories 1613.4

Calories from Fat 211

13%

Total Fat

23.5

g

36%

Saturated Fat

5.6

g

27%

Cholesterol

124

mg

41%

Sodium

2388.3

mg

99%

Total Carbohydrate

297.1

g

99%

Dietary Fiber

13.4

g

53%

Sugars

2.5

g

10%

Protein

48

g

95%

Anise Biscotti

Anise Biscotti

2 cups white sugar

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1 cup butter, softened

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4 eggs

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4 1/2 cups all-purpose flour

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4 teaspoons baking powder

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3/4 teaspoon salt

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1/3 cup brandy

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1 1/2 teaspoons anise extract

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1 teaspoon vanilla extract

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1 cup almonds

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2 tablespoons anise seed

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Add all ingredients to list

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.

In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

111 cals

Anise Biscotti

4 eggs

1 cup sugar

1 cup oil

1 pinch salt

1⁄4 teaspoon anise oil

1 2⁄3-2 cups flour

1 teaspoon baking powder

Preheat oven to 350°F.

Beat the eggs well.

Add sugar, oil, salt, and anise flavoring and beat well.

Sift flour and baking powder together. Add to egg mixture.

Grease 2 bread pans (12" X 3 1/2" X 2 1/2") and line them with waxed paper (or parchment paper) about 17" X 3 1/2 " wide. (The extra ends will provide a handle to remove the loaves later.)

Ladle batter into prepared pans until about 1 inch deep.

Bake at 350° for 25-35 minutes. Remove loaves from pan and slice (about 1/2 inch thick).

Place slices on cookie sheets and return to the hot oven to toast. (DO NOT use insulated pans!) Be careful as the bottom of the cookie browns first. Turn them over and toast the other side.

Remove when both sides are toasty colored. Let cool.

"These are not the industrial-strength biscotti that the coffee shops sell. They are fragile and need to be handled with TLC. But, hey, the broken cookies are so good that we put them in a little bowl with milk and eat them with a spoon! And they do freeze well! Just pop them in the toaster to freshen them up. They're fabulous dipped in coffee or milk.".

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Amount Per Serving

% Daily Value

Calories 78.2

Calories from Fat 45

58%

Total Fat

5

g

7%

Saturated Fat

0.7

g

3%

Cholesterol

17.6

mg

5%

Sodium

16.7

mg

0%

Total Carbohydrate

7.5

g

2%

Dietary Fiber

0.1

g

0%

Sugars

4.2

g

16%

Protein

1

g

1%

Anise Candy

2 cups sugar

1⁄2 white corn syrup

1⁄2 cup water

1⁄2 teaspoon anise flavoring

1⁄2 teaspoon red food coloring or 1⁄2 teaspoon green food coloring

Boil sugar, syrup and water until hard crack stage when dipped in cold water.

Remove from heat; add flavoring and food color; shake pan to mix, do not stir.

Pour onto a cooking sheet and cut at once.

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Amount Per Serving

% Daily Value

Calories 32.2

Calories from Fat 0

0%

Total Fat

0

g

0%

Saturated Fat

0

g

0%

Cholesterol

0

mg

0%

Sodium

0.1

mg

0%

Total Carbohydrate

8.3

g

2%

Dietary Fiber

0

g

0%

Sugars

8.3

g

33%

Protein

0

g

0%

Anise Cookies

3 eggs

2 cups sifted powdered sugar

2 cups sifted flour

3⁄4 teaspoon baking powder

3 drops anise oil or 1 teaspoon anise extract

Beat eggs for 10 minutes.

Gradually add the sifted sugar and flour (flour was sifted with the baking powder); add flavoring.

Drop by teaspoonfuls on baking sheet covered with wax paper.

Let dry for at least 8 hours, then bake at 275F for approximately 8-10 minutes, or until VERY lightly browned.

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Amount Per Serving

% Daily Value

Calories 43

Calories from Fat 3

8%

Total Fat

0.4

g

0%

Saturated Fat

0.1

g

0%

Cholesterol

13.2

mg

4%

Sodium

10.2

mg

0%

Total Carbohydrate

9

g

3%

Dietary Fiber

0.1

g

0%

Sugars

4.9

g

19%

Protein

0.9

g

1%

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