Anise Almond Cookies Recipes

FIG SMUSHED-ANISE-ALMOND COOKIES

Steps:

• Preheat oven to 350. Grease two baking sheets.
• Beat flaxseed vigorously with soy milk until frothy.
• Add sugar and oil and beat until emulsified.
• Mix in vanilla and anise extracts.
• Add 1 cup of flour, baking powder, and salt. Mix well.
• Add remaining flour. fold in almonds.
• Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
• Gently but firmly smush half a fig cut-side down into center of each cookie.
• Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
• remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.

ANISE-ALMOND COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix flour, almonds and salt, set aside.
• Beat butter and sugar until creamy.
• Blend in egg and extract.
• Gradually mix in flour mixture.
• Drop by rounded tablespoon onto ungreased cookie sheet.
• Bake 10 - 12 minutes until golden brown.

ANISE-ALMOND BISCOTTI

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
• Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
• Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
• Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

ANISE HYSSOP & ALMOND BUTTER COOKIES

Steps:

• Combine sugar and florets in a food processor and pulse till blended.
• Add egg and process about 1 minute.
• Add butter and vanilla and process about 1 minute.
• Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
• Add almonds and just mix - do not over process.
• Turn dough onto a lightly floured surface and gather into a ball.
• Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.
• Chill for 1 hour or till firm.
• Preheat oven to 350°F.
• Slice dough less than ¼-inch thick.
• Place at least ½-inch apart on ungreased baking sheet.
• Bake about 12 minutes or till edges are golden brown.

HONEY, ANISE AND ALMOND BISCOTTI

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
• Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
• Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
• Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)