Chocolate Anise Cookies Recipes

CHOCOLATE ANISE COOKIES

Steps:

• Preheat oven to 350 F.
• Spray a cookie sheet with non stick spray.
• Chop the chocolate into small pieces.
• In a large bowl, combine flour, salt, sugar and anise seed.
• Whisk the dry ingredients to aerate and make sure there are no lumps.
• Add anise essence (if using) and melted butter. Mix until well combined.
• Add the chocolate and knead into the dough by hand.
• Pinch off walnut size pieces of cookie dough and roll into a ball, about 2" in diameter.
• Flatten into a disk and place on the prepared baking sheet.
• Bake for 15 minutes.
• Leave to cool for 5 minutes before removing from baking sheet.

SOFT CHOCOLATE COOKIES WITH GRAPEFRUIT AND STAR ANISE

Steps:

• Combine chocolate and butter in medium microwave-safe bowl. Microwave in 10-second intervals until chocolate is almost melted; remove and stir until melted and smooth. Finely grind 1 teaspoon sugar and 3 star anise in spice mill or small coffee grinder. Transfer to small bowl; whisk in flour, cocoa, coarse salt, and baking powder.
• Beat remaining 1/4 cup sugar, eggs, honey, and grapefruit peel in large bowl until thick and smooth. Fold in chocolate, then dry ingredients. Cover bowl; chill batter until cold and firm, at least 45 minutes and up to 1 day.
• Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart.
• Bake cookies, 1 sheet at a time, until dry-looking and tester comes out with moist crumbs still attached, about 10 minutes. Cool on sheet 3 minutes, then transfer to racks and cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper.
• Star anise is a brown, star-shaped seedpod. It's available in the spice section of some supermarkets and at specialty

ANISE-ORANGE COOKIES

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.

CHOCOLATE ANISE COOKIES BISCOTTI

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.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers).
• 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 DARK CHOCOLATE & ANISE COOKIE

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.

ANISETTE COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
• Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled.
• Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.

ANISE COOKIES II

Steps:

• Beat egg whites with water until stiff.
• In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
• Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
• The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
• Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

CHOCOLATE-DIPPED ANISE BISCOTTI

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.