Our 5 most popular Anise recipes

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Anise Cookies (Springerle)

Anise Cookies (Springerle)

4 eggs

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4 cups confectioners' sugar

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2 teaspoons lemon zest

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4 1/2 cups cake flour

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1 teaspoon baking powder

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4 drops anise oil

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In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.

On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.

The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

Anisette Love Knots

Anisette Love Knots

3 1⁄2 cups flour

1⁄4 lb unsalted butter, melted (1 stick)

2 tablespoons baking powder

3 teaspoons pure anise extract

1 pinch salt

1⁄4 cup warm water

3 eggs

3⁄4 cup granulated sugar

Glaze5 tablespoons milk

4 cups sifted confectioners' sugar

2 tablespoons anise extract

candy sprinkles

Cookies:.

In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar ??“ mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.

Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2??? apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.

Glaze:.

Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.

Store in a waxed paper lined cookie tin, approximately one week.

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Amount Per Serving

% Daily Value

Calories 104.8

Calories from Fat 20

19%

Total Fat

2.3

g

3%

Saturated Fat

1.3

g

6%

Cholesterol

16.2

mg

5%

Sodium

52.4

mg

2%

Total Carbohydrate

19.6

g

6%

Dietary Fiber

0.2

g

0%

Sugars

12.5

g

50%

Protein

1.4

g

2%

Italian Dark Chocolate & Anise Cookie

3⁄4 cup semolina flour

1⁄4 cup all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon anise seed

1⁄4 teaspoon salt

1⁄2 cup light brown sugar

1⁄4 cup oil

2 tablespoons water

1⁄2 teaspoon vanilla extract

1 cup semisweet vegan chocolate chips

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with non-stick baking spray.

2. In a bowl, thoroughly mix together semolina flour, all-purpose flour, baking powder, anise seeds, and salt.

3. In another bowl, mix sugar, oil, water, and vanilla thoroughly. Slowly add the dry mixture to the wet mixture till blended.

4. Gently add in the amount of chocolate you prefer.

5. Roll quarter size balls and lay them out on the baking sheet-dough will be a bit sticky, so you may want to oil your hands first. Bake for 10 to 11 minutes.

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Amount Per Serving

% Daily Value

Calories 123

Calories from Fat 42

34%

Total Fat

4.7

g

7%

Saturated Fat

0.6

g

3%

Cholesterol

0

mg

0%

Sodium

81.5

mg

3%

Total Carbohydrate

18.7

g

6%

Dietary Fiber

0.5

g

1%

Sugars

8.9

g

35%

Protein

1.6

g

3%

Oranges With Star Anise Thai-Style

2 cups water

1 cup unbleached white sugar

3 whole star anise pods

2 teaspoons orange blossom water

6 large oranges

fresh mint sprig (NOT dried mint)

Combine the water, sugar and star anise pods in a medium saucepan.

Stir over medium heat until the sugar dissolves.

Simmer the liquid until it is reduced to a generous 1 cup. This will take about 15 minutes.

Remove pan from heat and stir in the orange blossom flower water. Remove star anise and set aside.

Cover liquid and chill until cold.

Use a sharp knife and cut off the orange peel and white pith.

Slice oranges crosswise into 1/3" rounds. Set the oranges slices on a platter and pour the syrup over them.

Garnish with the fresh mint. (If desired, garnish the fruit with the star anise that was set aside).

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Amount Per Serving

% Daily Value

Calories 215.5

Calories from Fat 1

1%

Total Fat

0.2

g

0%

Saturated Fat

0

g

0%

Cholesterol

0

mg

0%

Sodium

1.6

mg

0%

Total Carbohydrate

55

g

18%

Dietary Fiber

4.4

g

17%

Sugars

50.5

g

202%

Protein

1.7

g

3%

Sesame-Anise Bread

1 pound prepared pizza dough, at room temperature, torn into pieces

2 tablespoons extra-virgin olive oil, plus more for the parchment paper

2 tablespoons unsalted butter, melted

1 tablespoon sugar

2 tablespoons sesame seeds

1 teaspoon anise seeds

1 tablespoon orange-flower water (or 1/4 teaspoon each grated lemon zest and orange zest)

Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds and orange-flower water in a food processor; pulse until the ingredients are incorporated and the dough gathers around the blade. Line a baking sheet with parchment paper and lightly oil the parchment. Form the dough into a ball and pat into a 6-inch disk on the parchment. Cover with a large bowl; let rise in a warm place until airy and spread into a flat round, 1 hour, 30 minutes to 2 hours.

Put an upside-down baking sheet in the oven and preheat to 400 degrees F. Remove the bowl from the dough; put the baking sheet with the dough on the hot baking sheet in the oven and bake until golden, about 15 minutes. Reduce the oven temperature to 300 degrees F and continue baking until the bread sounds hollow when tapped, 15 to 20 more minutes. Let cool slightly before slicing.?

Photograph by Christina Holmes

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