Anise Focaccine Recipes

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.

ITALIAN ANISE COOKIES

Steps:

• Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry.
• Refrigerate dough, 30 minutes to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Roll dough into walnut-size balls and arrange on the prepared baking sheet.
• Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
• Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.

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.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

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.

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.