Toasted Anise Seed Cake Slices Recipes

ORANGE-ANISE SQUARES

Steps:

• Make Classic Shortbread dough, beating the seeds from 1 vanilla bean and 1/2 teaspoon crushed toasted anise seeds with the butter. Whisk 2 cups confectioners' sugar and 2 1/2 tablespoons orange juice; spread over the finished shortbread and slice. Top with candied orange slices.

ANISETTE TOAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
• Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

TOASTED ANISE-SEED CAKE SLICES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour an 8- by 4- by 3-inch loaf pan.
• Sift together flour, baking powder, and salt into a bowl.
• Beat together eggs and sugar in bowl of mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, 12 to 18 minutes.
• Sift flour mixture over egg mixture in 3 batches, folding in each batch. Gently stir in cooled butter and anise seeds. Immediately pour into loaf pan and smooth top. Bake until top is golden brown and a wooden pick inserted in center of loaf comes out clean, 35 to 45 minutes. Cool loaf 5 minutes, then invert onto a cutting board and cool 30 minutes more.
• Meanwhile, increase oven temperature to 400°F.
• Trim ends of loaf and cut loaf crosswise into 1/2-inch-thick slices. Bake on a baking sheet until undersides are golden brown, about 7 minutes. Turn toasts over and bake until undersides are golden brown, about 5 minutes more.

CHOMBOLINI (ITALIAN ANISE CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.
• Sift flour, baking powder, and salt together in a bowl.
• Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.
• Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan.
• Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.

OLIVE OIL-ANISE CAKES

Steps:

• Preheat oven to 325 degrees. Coat four 1-cup mini Bundt pans with cooking spray. Whisk eggs, yolk, granulated sugar, orange zest, and anise seeds in a medium bowl until foamy. Add oil in a slow, steady stream, whisking constantly until combined.
• Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted into centers come out clean, about 20 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire racks, dust with confectioners' sugar, and serve warm.

ANISE RAISIN BREAD

Steps:

• In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.

ANISE CAKES

Steps:

• Beat eggs until light.
• Add sugar gradually, beating till creamy.
• Add vanilla; add anise oil now if using it.
• Sift flour with baking powder; add to mixture beating it well.
• If you use anise seeds instead of anise oil, add it now.
• Drop by teaspoons onto greased cookie sheets.
• Allow them to dry 12 hours or overnight.
• Bake for 12 minutes in 350 degree oven. Check to see if golden around edges. Do not allow them to get brown. Makes 50 1-1/2" cookies.
• Note: I use cooking spray or silicone sheets on cookie sheets---nothing sticks and no clean up.
• Cooking time included overnight drying time.

BEETS WITH SESAME (OR ANISE) VINAIGRETTE

Steps:

• Trim the tops of the beets, leaving 1/2 inch of stem attached to minimize bleeding. Put the roots on a pot and cover with cold water, heat to boiling, reduce heat and simmer uncovered until tender.Pour off most of the hot water and add cold water to the pot. Peel the beets while they are still warm.
• Alternatively, rub the uncooked beet roots with a little oil and bake them in a covered pan at 350 degrees until tender.
• If the beets are large, cut them into 1/4 inch slices. If they are small,cut them into 4 or 8 wedges each. Place the cooked and cut beets in a large mixing bowl.
• Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle with extra sesame seeds and serve.