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
Most Popular Italian Cookies
- Amaretti. These lovely almond-flavoured biscotti were supposedly first made during the Middle Ages. ...
- Ricciarelli. ...
- Baci di dama. ...
- Chocolate-Pistachio Biscotti. ...
- Savoiardi. ...
- Canestrelli. ...
- Biscotti al Cocco. ...
- Pizzelle.
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.
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
Most Popular Italian Cookies. Amaretti. These lovely almond-flavoured biscotti were supposedly first made during the Middle Ages. ... Ricciarelli. ... Baci di dama. ...
What flour do Italians use for cookies? ›
For cookies, bars, cakes/cupcakes, biscuits, scones, or anything that needs a tender crumb, use Farina di grano tenero, 00. This is your “cake flour.” Nobody wants a chewy cake. For bread, I recommend starting off with Farina di Manitoba, grano tenero, 0; this is similar to standard American bread flour.
What is the difference between anise and anisette? ›
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.
Is anisette good for you? ›
Anise seed is a powerful plant that is rich in many nutrients and boasts a wide array of health benefits. It has anti-fungal, antibacterial and anti-inflammatory properties and may fight stomach ulcers, keep blood sugar levels in check and reduce symptoms of depression and menopause.
What is the flavor of anise? ›
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.
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 was first cultivated in Egypt and the Middle East, and was brought to Europe for its medicinal value. It has been cultivated in Egypt for approximately 4,000 years.
Is star anise Italian? ›
Star anise is a dry fruit that comes from the Illicium verum plant, an evergreen shrub or small tree native to southern Asia. China is the main producer of the spice, but it's also cultivated in Japan, India, Laos, Cambodia, and Vietnam.
Are anise cookies good for you? ›
Healthy Anise Cookie
A great company for a cup of thee or coffee. 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 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.
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 cookie originated in Italy? ›
Italian Biscotti: Twice-Baked Traditions
Biscotti are traditionally made with simple ingredients like flour, sugar, eggs, and nuts. Almond biscotti, one of the most famous variations, showcases the nutty richness that defines Italian biscotti.
What is the name of the Italian cookie? ›
This is the proper name for the biscuit we know as biscotti, which in Italian just means “cookies.” Twice-baked and sliced, these ultra-crunchy, not-too-sweet biscuits are usually studded with nuts and simply beg to be dipped in coffee, tea, or a glass of vin santo.
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 are the traditional Italian cookie brands? ›
Traditional and Artisanal Brands like Lazzaroni, Sapori, Dolciaria Monardo, Chiostro di Saronno, or Corsini are known for their traditional Italian recipes and artisanal cookie-making approach. They often focus on classic Italian cookie names (think of Amaretti, Cantucci).
