Anisette Cookies Biscotti Recipes

ANISE BISCOTTI

Steps:

• 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.

ANISE BISCOTTI

Steps:

• Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

ANISETTE BISCOTTI

Steps:

• Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
• Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
• Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
• Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
• To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.

CHOCOLATE ANISE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
• Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
• Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.