Anise Balls Recipes

ANISE CANDY

Steps:

• Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals., Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring. , Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. , Store at room temperature in an airtight container.

ANISE BALLS

Steps:

• Cream together Crisco, sugar, eggs and anise oil.
• Add flour and baking powder. Mix well.
• Refrigerate 1 hour. (Dough will be very soft).
• Drop by small spoonfuls onto greased cookie sheet.
• Bake at 350 degrees for 15 minutes.
• I like to frost them with a French vanilla or buttercream frosting. If I am using frosting from a can, I frost them when ready to eat. At Christmas, I use red or green frosting.

ANISE FOCACCINE

Steps:

• In a small bowl stir together warm water and yeast and let stand until foamy, about 5 minutes.
• In a dry small heavy skillet toast fennel seeds over moderately high heat, stirring, until fragrant and several shades darker, being careful not to burn them.
• In a large bowl whisk together 5 1/2 cups flour, salt, and pepper. Make a well in center and add yeast mixture, 2 tablespoons oil, fennel seeds, and liqueur. Using a wooden spoon first and then your hands, blend in liquid until a dough is formed.
• On a lightly floured surface knead dough, adding flour if dough is sticky, 10 minutes, or until smooth and satiny. Put dough in a large bowl and let rise, loosely covered, in a warm place 1 hour, or until doubled in bulk.
• Preheat oven to 500° F. and oil two shallow baking pans.
• In a small bowl beat together egg and 2 tablespoons water to make an egg wash.
• Punch dough down and roll into 1-inch balls. Arrange fennel balls about 1-inch apart in pans and brush with egg wash. Bake fennel balls 10 minutes, or until golden, and cool.
• Just before serving, in a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and heat half of fennel rolls, stirring, 2 minutes, or until heated through. Transfer fennel rolls as heated to a basket lined with paper towels and sprinkle with salt, tossing to coat. Repeat procedure with remaining 2 tablespoons oil and fennel rolls.

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.

ANISE HARD CANDY

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.

DATE BALLS

Steps:

• Melt butter and sugar in a saucepan over low heat.
• Add dates and cook 3 minutes and remove from heat.
• Stir in cereal, vanilla, and pecans.
• When cool enough to handle, shape into small balls about 1" in diameter.
• Roll into confectioners' sugar (or flaked coconut -- see notes in recipe description).
• Place cookies on cookie sheet lined with waxed paper until set.
• Store in airtight container.