Stella Doro Anisette Toast Recipes

ANISETTE TOAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
• Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

STELLA D'ORO STYLE ANISETTE TOAST BISCOTTI

Steps:

• 1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets
• 2. Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated.
• 3. This batter will be wet and sticky! Using a rubber spatula, divide the dough onto the prepared baking sheets. Form each portion into a 12"-inch long log, 1"-inch thick.
• 4. Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn light golden brown. Turn the cookies over, and continue baking until light golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

STELLA DORO ANGINETTI'S

Steps:

• Drain most of the juice from pineapple;
• Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
• Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
• Refrigerate before serving.

STELLA DORO ITALIAN RUM CAKE

Steps:

• Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
• Brush cookies or spray cookies with rum.
• Pour prepared vanilla pudding over cookies.
• Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
• Cover cookies with prepared chocolate pudding.
• Cover chocolate pudding with Cool Whip.
• Refrigeate for at least 4 hours.