Italian Anise Cookies
Italian Anisette
Anise Cookies
The most delicious, authentic Italian Anise Cookies recipe you will find. These cookies are perfect any time of the year! I know they are traditional served around the holidays but we make them all the time!
For the cookies:
½ cup unsalted butter, softened
½ cup granulated sugar
3 large eggs, room temperature
1 tsp anise extract
3 cups all-purpose flour
3 tsp baking powder
For the icing-
1 cup powdered sugar
2 tbsp milk
3-4 tbsp nonpareils sprinkles
Instructions
Begin by creaming together butter and sugar.
Slowly add eggs and anise. Mix until fully combined.
Next, add flour and baking powder and mix until a cookie dough forms.
Wrap cookie dough in plastic and chill for one hour.
Once time is up, remove cookie dough from refrigerator. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
Roll cookie dough into spheres, about 1-inch in diameter. Space cookies at least 2 inches apart from each other (you may have to bake in batches).
Bake for about 8-10 minutes, until bottoms are lightly browned.
Allow for the cookies to cool down.
In a small bowl, whisk together powdered sugar and milk.
Dip the top of each cooled cookie into the powdered sugar and milk mixture. Sprinkle with nonpareils sprinkles.
Serve and enjoy!
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Be Prepared
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.
All Day Batch Baking
You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.
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FAQs
Combine flour, sugar, and baking powder together in a large bowl. Make a well in the center and add oil, milk, eggs, and 1 tablespoon anise extract; mix together to form a workable dough. Roll dough into walnut-sized balls, flatten slightly, and place 1 inch apart onto prepared cookie sheets.
Which of the following is a very popular cookie from Italy? ›
Biscotti: Perhaps one of the most famous Italian cookies, biscotti are crispy, twice-baked treats that are perfect for dipping in coffee or wine. Traditionally flavored with almonds and fragrant anise, these long-lasting cookies are a staple in every Italian household.
Where did anise cookies originate? ›
The Anisette cookies are a traditional Italian cookies. They are tender and covered in a glaze and are a delight for children and people of all ages, especially at Christmas celebrations or other festivities. But the Anisette cookies are not just a seasonal treat. They can be made and enjoyed all-year-long!
How many calories are in Italian anise cookies? ›
Nutrition Facts (per serving)
| 128 | Calories |
|---|
| 5g | Fat |
| 19g | Carbs |
| 2g | Protein |
Aug 17, 2023
Anise is always the main ingredient, and the liqueur also must meet minimum sugar (350 g/L), alcohol (38% abv) and anethole (anise aroma) content requirements. By comparison, anisette (sometimes seen as anisetta), is also an anise distillate, but it can be made with other ingredients in addition to anise.
What kind of alcohol is anisette? ›
Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe).
What is the best selling cookie in Italy? ›
In Italy, one of the most popular types of biscuits is called "cantucci" or "biscotti di Prato." Cantucci originated in the Tuscan city of Prato and have gained widespread popularity throughout the country.
What is the number one selling cookie in the world? ›
Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co. But did you know Oreos are a copycat product?
What is another name for Italian cookies? ›
Today, I want to share a little bit about Italian cookies called Biscotti. Biscotti, also known as cantuccini or mandelbrot (Mandel bread), are traditional Italian cookies with a long history and rich cultural significance.
Why are my anise cookies flat? ›
Wrong oven temperature
Bad move! Always make sure the oven is preheated to the stated time in your recipe. With that said, the same applies to a too-hot oven. An oven that's too hot will melt the butter right out of the cookie and there you have it, A BIG FLAT COOKIE!
Anise has a licorice flavor that is sweet, mildly spicy, and very aromatic. This flavor is produced by anethole, an organic compound related to estragole, which produces flavors in tarragon and basil. One key characteristic of anethole is that it is very soluble in alcohol but only slightly soluble in water.
What country produces the most anise? ›
The top ranked country, India, accounted for 68.6 % of production of anise, badina, fennel and coriander in the world. The top 3 countries hold a 86.2 % share while the ten largest countries some 97.6 % in 2022.
What flavor goes well with anise? ›
Anise and citrus fruits
To confer an intense flavour to one of the most successful Mediterranean winter salads, prepare a dressing by blending extra virgin olive oil, the green tufts of fennel, orange juice, salt and anise seeds. You can add a few crushed anise seeds to any citrus-based dressing or drink.
Are anise cookies good for you? ›
Anise is good for digestion and by using olive oil instead of butter there are no saturated fats. The sesame seeds and whole wheat flour both contribute their own part and even though I did use cane sugar in here, you can try it with honey as well.
What is a substitute for anise extract in baking? ›
Use 1 teaspoon of licorice flavoring/extract for 1 teaspoon of anise extract. Replace 1 teaspoon of anise extract with 1 to 2 tablespoons of anise-flavored liqueur (Anisette, Pastis, Ouzo, Galliano, Sambuca). Substitute 1/2 teaspoon of ground Chinese Five Spice for 1 teaspoon of anise extract.
What is in anisette? ›
"Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling."
Does anisette have alcohol in it? ›
Anisette. It's easy to confuse anisette with, say, pastis or other anise-centered spirits, but it is indeed its own type of liqueur. In contrast to pastis, which can range from 40% to 45% ABV, anisette has a lighter touch, clocking in at a mild 25% ABV.
Is anisette a licorice? ›
Anisette and licorice. It's commonly believed that they're the same, but they're actually quite different. Each of these delightful flavors are harvested from their own plant and have their own unique flavor profiles.
What is anise candy made of? ›
Each candy is made in a dragee process starting with a single anise seed: Over a period of 15 days it is covered with successive coats of flavored sugar syrup. The finished candy is always called "Anis" by its makers, even when the flavor is one of violet, rose, mint, jasmine, liquorice, or orange instead of anise.
