ANISE-ALMOND COOKIES
This recipe came from one of my DH's Aunts. When she made these, she made enough for everyone to enjoy. These are great with a cup of coffee.
Provided by 4-H Mom
Categories Dessert
Time 22m
Yield 36 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 105.9, Fat 6.3, SaturatedFat 3.4, Cholesterol 18.7, Sodium 69.8, Carbohydrate 11.3, Fiber 0.4, Sugar 5.7, Protein 1.4
ITALIAN ANISETTE COOKIES
Old Italian recipe.
Provided by Heather
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 39.5 g, Cholesterol 21.2 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 92.5 mg, Sugar 18.1 g
ANISE COOKIES IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 12.2 g, Cholesterol 23.3 mg, Fat 5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 38.9 mg, Sugar 4.2 g
FIG SMUSHED-ANISE-ALMOND COOKIES
Make and share this Fig Smushed-Anise-Almond Cookies recipe from Food.com.
Provided by mazzz91
Categories Dessert
Time 39m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160.7, Fat 7.9, SaturatedFat 0.6, Sodium 75.6, Carbohydrate 21.5, Fiber 1.6, Sugar 12.6, Protein 2.1
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-ORANGE COOKIES
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk together flours, anise, and salt in a medium bowl.
- Put sugar and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed for 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Reduce speed to medium. Mix in juice and egg. Add flour mixture; mix until just combined.
- Working in batches, spoon batter into a pastry bag fitted with a 1/2-inch plain round tip (such as Wilton No. 1A). Pipe 3 1/2-inch-long lines onto parchment-lined baking sheets, making the ends slightly thicker than centers. Bake cookies until edges and bottoms are golden brown, 12 to 14 minutes. Let cool on sheets on wire racks 5 minutes. Using a spatula, transfer cookies to rack; let cool completely.
HONEY, ANISE AND ALMOND BISCOTTI
Categories Cookies Egg Nut Dessert Bake Lemon Almond Spring Honey Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 48.Makes about 48
Number Of Ingredients 12
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.)
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