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.
MANGO FOOLS WITH CHOCOLATE-ANISE STRAWS
Canned mangoes are excellent in this dessert if ripe fresh ones are unavailable. Use a drained (1-lb 14-oz) can of mango slices in syrup. If the canned fruits you buy are Alphonso mangoes (our favorite variety of mango), add an additional 1/2 cup cream.
Yield Serves 6
Number Of Ingredients 6
Steps:
- Sprinkle gelatin over juice in a small heatproof cup and let stand 1 minute to soften. Purée mangoes with sugar in a blender until very smooth and force through a sieve into a large bowl.
- Melt softened gelatin in cup in a pan of simmering water or in a microwave and stir into purée. Beat cream with an electric mixer until it just holds stiff peaks and gently fold into purée.
- Chill fool, covered, at least 8 hours.
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.
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.
CHOCOLATE STAR ANISE TRUFFLES
From sainsburys mag jan 2010, as a suggetsed homemade gift for xmas, not sure how long they would keep though. make ahead a few days keep chilled dust with cocoa before serving. Not made these yet
Provided by cakeinmyface
Categories Easy
Time 12h20m
Yield 45 truffles
Number Of Ingredients 4
Steps:
- line a 23cm square cake tin or similar with cling film allowing plenty of overhang at the sides.
- bring cream to boil in a nonstick saucpan. put choclate in a bowl and add into saucepan. tale of the heat.
- leave for a minute or two and then stir and leave to stand for another minute or two until chocolate has completely melted.
- grind star anise with pestle and mortar, dust through seive to remove fine woody bits. fold dust into choco cream mixture.
- pour truffle mix into half of the cake tin, before it spreads to fill the whole cake tin fold the cling film back over to create a deep rectangle approx 2 cm deep. smooth surface with your fingers tuck clingfilm ends under tin to keep the slab in place. chill overnight until set.
- turn truffle slab out onto a work surface and peel off clingfilm trim edges and cut into 2cm squares, dust with cocoa powder.
Nutrition Facts : Calories 85.5, Fat 8.9, SaturatedFat 5.5, Cholesterol 12.4, Sodium 6.2, Carbohydrate 4, Fiber 2.1, Sugar 0.1, Protein 1.7
CHOCOLATE STRAWS
If first attempts don't succeed, you can remelt the chocolate and try again. Use these to garnish any dessert that calls for a touch of elegance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 1
Steps:
- Melt chocolate in the top of a double boiler or a heat-proof bowl set over a pan of simmering water.
- Pour melted chocolate onto the back of a clean 11-by-17-inch baking pan. Using an offset spatula, spread the chocolate into a thin even rectangle, covering the pan.
- Place pan in refrigerator to chill until chocolate sets up slightly, about 15 minutes. Holding the pan vertically, score the chocolate down the middle with a metal bench scraper. Starting on the left side and holding scraper at a 45 degrees.angle, gently push away from you for about 2 1/2 inches, forming a curl or straw. Repeat making straws down side of pan and on the other side, for a total of twelve straws. If the chocolate gets too soft, chill 5 minutes. Store straws between parchment layers in an airtight container, refrigerated, until ready to use.
CHOCOLATE STRAWS
Provided by Julia Moskin
Categories appetizer
Time 45m
Yield About 1 dozen straws
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees, or 350 degrees with convection. Line two baking sheets with parchment paper or silicone mats.
- Lightly flour a work surface. Use a rolling pin to roll the pastry into a long rectangle, about 8 inches wide, turning over a few times to distribute the flour evenly. Patch any cracks with warm water and roll smooth.
- Combine chocolate and sugar in a bowl and set aside.
- Turn the pastry so the long side is facing you. Using a ruler or straight edge, trim off edges so the rectangle is smooth and straight. Cut the rectangle in half, top to bottom, into two smaller rectangles of equal size. Refrigerate for 20 minutes
- Brush both rectangles with melted butter. Sprinkle the chocolate-sugar mixture evenly over one rectangle and place the other on top, butter side down. Use the rolling pin to roll out and press the two layers together.
- Using a ruler (if desired), cut into strips about 8 inches long and 3/4- to 1-inch wide. Lift up a strip by the ends, gently twist it two or three times, and place on the prepared pan. Press the ends flat. Repeat, leaving about 1/2 inch of space between straws.
- Bake until light brown and crisp, 18 to 22 minutes, rotating the pans in the oven after 10 minutes. Cool on a rack.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 5 grams, TransFat 0 grams
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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