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.
CHOCOLATE ANISE BARK
Categories Chocolate Dessert Cherry Cashew Edible Gift Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 pieces
Number Of Ingredients 5
Steps:
- Line a small baking sheet with foil and chill.
- Finely grind anise in an electric coffee/spice grinder.
- Stir together cherries, apricots, and cashews.
- Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
- Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
- Chill until firm, about 30 minutes, then break into pieces.
CHOCOLATE ALMOND BARK
Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!
Provided by BUCHKO
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 3
Steps:
- Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
- In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 14.2 g, Cholesterol 4.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.1 g, Sugar 12.3 g
CHOCOLATE ANISE CANNOLI
Here's that something-special treat you've been looking to add to your holiday cookie trays! We guarantee these wonton-wrapped bites with anise, cherries, chocolate, brandy and pistachios will be gone in a twinkling. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Wrap a wonton wrapper around a metal cannoli tube. Moisten corner with water and seal. Transfer to an ungreased baking sheet. Repeat with remaining wrappers. Spritz with cooking spray; sprinkle with sugar., Bake at 325° for 10-14 minutes or until golden brown. Cool for 5 minutes. Remove shells from tubes; cool on a wire rack., Meanwhile, place cherries in a small bowl. Add brandy; let stand for 10 minutes. Drain and coarsely chop cherries. In a large bowl, beat the cream cheese, confectioners' sugar, cocoa, liqueur and chopped cherries until blended., In a microwave, melt chocolate chips; stir until smooth. Dip shell ends in chocolate; allow excess to drip off. Press into pistachios. Place on waxed paper; let stand until set., Pipe filling into prepared shells. Serve immediately.
Nutrition Facts : Calories 175 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 5g protein.
DARK CHOCOLATE BARK
Steps:
- Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.
Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams
DARK CHOCOLATE DIPPED ANISE BISCOTTI
I found this in the November 2007 edition of Cooking Light. These were wonderful. The dough was perfect. It did not crumble at all. To save calories, I did not dip the biscotti in the chocolate, but I am sure the chocolate would only make them more delicious.
Provided by Scrivener1
Categories Dessert
Time 1h5m
Yield 22 biscotti, 22 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg. F.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, aniseed, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes).
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture to sugar mixture, beating until just blended.
- Turn dough out onto a lightly floured surface, and knead 7 times.
- Shape the dough into a 12" long roll.
- Place roll on a baking sheet coated with cooking spray; pat to 1" thickness.
- Bake for 40 minutes.
- Remove roll from baking sheet; cool 10 minutes on a wire rack.
- Reduce oven to 300 deg. F.
- Cut roll crosswise into 22 slices.
- Place cut side down, on baking sheet.
- Bake for 10 minutes.
- Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
- Cool cookies completely on wire rack.
- Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir.
- Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan.
- Place cookies, chocolate sides up, on a baking sheet.
- Let stand 1 hour or until set.
Nutrition Facts : Calories 93, Fat 3.6, SaturatedFat 2.1, Cholesterol 22, Sodium 69.9, Carbohydrate 14.6, Fiber 0.9, Sugar 6.9, Protein 2
CHOCOLATE-ANISE STRAWS
Time 1h
Yield Makes 12 straws
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Finely grind anise in an electric coffee/spice grinder or with a mortar and pestle. Finely chop chocolate with anise and sugar in a food processor.
- Cut phyllo sheets in half crosswise to form 6 sheets. Cover with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Place 1 sheet of phyllo with long side nearest you on a work surface (keep remaining sheets covered) and lightly brush lower half of sheet with butter. Spoon a heaping tablespoon of chocolate mixture lengthwise across center of sheet. Fold phyllo sheet in half, enclosing chocolate, and brush lightly with butter. Starting with chocolate side, roll up pastry tightly to form a 12-inch straw. Transfer straw, seam side down, to a baking sheet, then make 5 more in same manner.
- Bake straws in upper third of oven until golden, 12 to 14 minutes, and cool on a rack. Break in half to form 12 straws.
ITALIAN DARK CHOCOLATE & ANISE COOKIE
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with non-stick baking spray. 2. In a bowl, thoroughly mix together semolina flour, all-purpose flour, baking powder, anise seeds, and salt. 3. In another bowl, mix sugar, oil, water, and vanilla thoroughly. Slowly add the dry mixture to the wet mixture till blended. 4. Gently add in the amount of chocolate you prefer. 5. Roll quarter size balls and lay them out on the baking sheet-dough will be a bit sticky, so you may want to oil your hands first. Bake for 10 to 11 minutes. Enjoy with hot tea, coffee, or soy milk! Source of recipe: I created this cookie, as I wanted a vegan cookie that reminded me of the type of Italian cookie that is so good with hot tea or coffee. This one is perfect and even tastes buttery but without margarine or butter! Preparation Time: 7 minutes, Cooking time: 11 minutes Cooking Time: 11 minutes Servings: 12 Recipe Category: Cookies
Provided by mblum
Categories Drop Cookies
Time 18m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with non-stick baking spray.
- 2. In a bowl, thoroughly mix together semolina flour, all-purpose flour, baking powder, anise seeds, and salt.
- 3. In another bowl, mix sugar, oil, water, and vanilla thoroughly. Slowly add the dry mixture to the wet mixture till blended.
- 4. Gently add in the amount of chocolate you prefer.
- 5. Roll quarter size balls and lay them out on the baking sheet-dough will be a bit sticky, so you may want to oil your hands first. Bake for 10 to 11 minutes.
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