ITALIAN ANISETTE COOKIES
Old Italian recipe.
Provided by Heather
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
- Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
- To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 39.5 g, Cholesterol 21.2 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 92.5 mg, Sugar 18.1 g
ANISETTE
If you could bottle a winter evening by the fire, it would look and taste like our anisette liqueur. Coriander and fennel seeds and star anise turn into a spicy digesif that you can enjoy on its own or mixed with water for a lighter drink. Seal them with our label ( get the template here), and revelers will saluteyou when they pop them open.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes eight 8-ounce bottles
Number Of Ingredients 5
Steps:
- In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
- Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.
ANISETTE DESSERT SQUARES
A very lovely and easy dessert given to me a long time ago by a fellow teacher.Make sure you use Stella d'Oro Anissette sponge not toast for this dessert.
Provided by Patricia Rogers
Categories Cookies
Time 1h
Number Of Ingredients 5
Steps:
- 1. Layer sponge bars in an 8x8 dish tightly. You will use the other pkg. for layer two. Pour almond extract over sponges and cover the layer with cooked vanilla pudding. Next, add the second layer of sponges, fitting them in tightly. Pour rum extract over this layer and then cover with the cooked chocolate pudding. Cover dish with plastic wrap and put it in the fridge for at least 8hrs. All the flavors will meld and be delicious, Cut into squares and serve.
HOMEMADE 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.
Provided by Annisette
Categories European
Time P1m5DT15m
Yield 1 recipe
Number Of Ingredients 5
Steps:
- Place aniseed, fennel seed, and coriander in a bowl.
- Grind all the seeds using the back of a spoon.
- Add the ground seeds to the brandy.
- Allow the mixture to soak for 4 weeks and then strain out the seeds.
- Allow the haze to settle for a week then pour off the sediment.
- Add the simple syrup and shake.
- To Make Simple Syrup: Add 1 part water to 2 parts sugar.
- Combine sugar and water in a saucepan.
- Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
- The syrup is finished once the sugar is dissolved.
Nutrition Facts : Calories 7576.3, Fat 2.6, SaturatedFat 0.1, Sodium 30.8, Carbohydrate 8.3, Fiber 3.9, Protein 2.7
ANISE BISCOTTI
My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking-the aroma seemed to fill every room. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
Nutrition Facts :
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