CHOCOLATE ANISE COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield about 2 dozen
Number Of Ingredients 8
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 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
ITALIAN ANISETTE COOKIES
Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.
Provided by Phil Franco
Categories Dessert
Time 30m
Yield 42 cookies, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
- In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
- Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
- Cover; refrigerate dough for several hours.
- Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
- Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
- Using a spatula, transfer cookies to a wire rack to cool.
- To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
- Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
- Makes approximately 3 1/2 dozen cookies.
Nutrition Facts : Calories 524.8, Fat 10.8, SaturatedFat 5.6, Cholesterol 91.3, Sodium 442.1, Carbohydrate 100.1, Fiber 1.5, Sugar 54.5, Protein 8
ANISETTE COOKIES II
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
- Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 12.5 g, Cholesterol 15.8 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 153.2 mg, Sugar 3.3 g
ANISETTE-MASCARPONE CAKE
From Gale Gand's Butter, Sugar, Flour, Eggs cookbook: vanilla-scented cake bathed in an anisette syrup, frosted with an anisette-mascarpone frosting, and topped with shaved chocolate:) This is scrumptious--one of our family's favorite party desserts! *Prep time includes chilling time.*
Provided by JamesDeansGirl
Categories Dessert
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE CAKE: Preheat oven to 350*F.
- Line a 13x9" baking pan with parchment paper; set aside.
- Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
- With the mixer running, drizzle in the vegetable oil, then the vanilla.
- Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
- Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
- Cool cake in the pan on a wire rack.
- MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
- Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
- (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
- MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
- Remove pan from heat and add the Sambucca; set aside to cool slightly.
- Invert the cake; peel off the parchment paper.
- Brush the surface of the cake with the syrup until it is all absorbed.
- Cover with the mascarpone topping, using all the cream.
- Chill, lightly covered, at least 2 hours.
- When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.
Nutrition Facts : Calories 315, Fat 12.9, SaturatedFat 2.7, Cholesterol 117.2, Sodium 71.2, Carbohydrate 46.6, Fiber 0.7, Sugar 33.5, Protein 4.5
ANISETTE
If you could bottle a winter evening by the fire, it would look and taste like our anisette liqueur. Coriander and fennel seeds and star anise turn into a spicy digesif that you can enjoy on its own or mixed with water for a lighter drink. Seal them with our label ( get the template here), and revelers will saluteyou when they pop them open.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes eight 8-ounce bottles
Number Of Ingredients 5
Steps:
- In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
- Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.
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