Italian Anise Chocolate Walnut Cookies Recipes

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.

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 WALNUT COOKIES (NOCE COOKIES) RECIPE - (4.3/5)

Steps:

• Cookies: Mix all ingredients together. Add enough flour so that dough is not sticky. Roll dough into small balls and place balls into the refrigerator for one day. Remove from refrigerator and shape dough into the nut forms. Cook for 15-20 minutes at 350 degrees, cool. Filling: Mix together, then place into cooked walnut forms.

ITALIAN ANISE COOKIES RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F and line 2 baking sheets with parchment. In a large bowl, beat together the eggs, sugar, extract and baking powder. Add vegetable oil and milk, then the flour, one cup at a time, blending well after each addition. Pinch off walnut-sized pieces of dough and roll smooth between your palms. Flour your hands if the dough is too sticky. Arrange the balls of dough 2 inches apart on prepared baking sheets. Bake 10 to 12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale. Remove from oven, then transfer to a wire rack to cool. Glaze: Combine glaze ingredients in a bowl until just smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return them to the wire rack, allowing the glaze to drip down the sides of each cookie. Top with sprinkles.

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.

ITALIAN WALNUT-RAISIN COOKIES

Steps:

• Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
• In a medium bowl sift together flour and baking powder.
• In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
• Beat in vanilla and eggs until well combined (about 1 minute).
• Add in flour/baking powder mixture; mix until combined.
• Stir in raisins (the dough will be very soft!).
• Chill the dough for about 1-1/2 hours to firm slightly.
• Set oven to 300°.
• Line one or more cookie sheets with foil, then butter the foil.
• Coarsley grind the walnuts in a processor.
• Mound the ground walnuts on a work surface.
• Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
• Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
• Transfer to baking sheet/s spacing 2 inches apart.
• Bake until cookies spread, and are golden brown (about 18-20 minutes).

ANISE & WINE COOKIES

Steps:

• In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

ANISE WALNUT BISCOTTI

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C ).
• In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
• Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
• Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.