Toasted Anise Strips Recipes

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.

ANISE TOAST

Steps:

• In a large bowl, beat all eggs, then add sugar, oil, and remaining ingredients.
• Spread the batter on a cookie sheet. Place in 350° oven for 20 minutes.
• Remove from oven and cut into squares while it is still hot.
• Put back into oven for 5 minutes and remove. Makes a great little add on to ice cream and other flavorful desserts.

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.

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.

ANISE TOASTIES

Steps:

• Heat oven to 325°F
• Grease and flour a 15 X 10X 1- inch jelly roll pan.
• In a large bowl, blend cake mix, oil and eggs at low speed until moistened, beat 2 minutes at highest speed.
• Fold in anise seed and almonds.
• Bake at 325F for 20 to 30 minutes or until golden brown.
• Cool 5 minutes.
• With a sharp knife, cut three equal strips lenghthwise, cut 12 strips crosswise.
• Place bars 2 inches apart on ungreased cookie sheets.
• Increase temperature to 350F and bake for 8 to 12 minutes, or until cut side begins to toast.
• Remove from cookie sheets immediately; cool 10 minutes.
• Sprinkle with powdered sugar. Store loosely covered.

NANA'S ANISE BISCOTTI

Steps:

• Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
• Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
• Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
• Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)

ANISE BISCOTTI

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

SPANISH-STYLE FRENCH TOAST WITH ANISE SYRUP (TORRIJAS)

Steps:

• For the anise syrup: Combine 1 1/2 cups water with the sugar, honey, orange zest, salt and cinnamon sticks in a medium saucepan over medium-high heat and bring to a boil, about 3 minutes. Boil for 1 minute, then reduce to low heat and simmer until the mixture reduces to a thin syrup, 7 to 10 minutes. Remove from the heat and stir in the almond and anise extracts.
• For the Spanish-style French toast (torrijas): Slice the baguette on the bias into 1-inch thick slices. Whisk together the eggs and milk in a shallow bowl. Dip the bread in the mixture and soak for 30 seconds to 1 minute (do not let the bread get too soggy).
• Melt 2 tablespoons butter in a large skillet over medium-high heat and cook the soaked bread in batches until golden on both sides, about 3 minutes per side. Repeat with the remaining bread, adding more butter as needed.
• Place the torrijas on a slightly concave or rimmed serving platter and cover fully with the Anise Syrup. Let soak at least 20 minutes before serving, if time allows. Serve warm or at room temperature sprinkled with a bit of the flaky sea salt.