ANISETTE TOAST
Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.
Provided by Linda
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 36.9 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 201.3 mg, Sugar 16.8 g
ANISE TOAST
I can never make enough of these
Provided by Ellen Schenker @schenkere
Categories Cookies
Number Of Ingredients 8
Steps:
- I ground the anise in a coffee bean grinder and the almonds in a blender.
- In a bowl cream the butter and add the eggs and vanilla.
- In another bowl mix dry ingredients plus the chopped nuts.
- Combine both mixtures. Roll into 2 balls and shape into long skinny loaves. Round off ends. You can make 4 balls and make smaller loaves.
- Place the loaves on a cookie sheet sprayed with Pam. Bake at 350 degrees for 35 minutes.
- Take the cookie sheets out and with a bread knife slice into 3/4 inch cookies. Turn them on their sides and bake for an additional 10 minutes or till golden brown.
ANISE TOASTIES
Make and share this Anise Toasties recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 48m
Yield 36 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128.9, Fat 8.8, SaturatedFat 1.3, Cholesterol 29.6, Sodium 105.6, Carbohydrate 10.8, Fiber 0.7, Sugar 5.7, Protein 2.3
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
NANA'S ANISE BISCOTTI
Provided by Tim Mantoani
Categories Cookies Nut Dessert Bake Almond Anise Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 65
Number Of Ingredients 11
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.)
BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE
Beef short ribs, cut flanken style, are the best choice for any number of braises or stews, whether it's Yankee pot roast or French pot-au-feu. Since they have the perfect fat-to-lean ratio, they always remain juicy. Here, a fragrant Chinese-inspired marinade featuring star anise, cinnamon stick, 5-spice powder and tangerine makes them anything but ordinary. Serve these short ribs in a Western manner with mashed root vegetables, or stick with Asian accompaniments like steamed rice and daikon radish.
Provided by David Tanis
Categories main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator.
- Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
- Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.
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