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.
ITALIAN ANISE COOKIES WITH ICING AND SPRINKLES
These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles. They have a mild anise flavoring, which is very typical of Italian baked goods. My family always served these cookies at holidays, weddings or special celebrations, but now that I know the recipe, I can enjoy them all year long!
Provided by CookinDiva
Categories Drop Cookies
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
- Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
- Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
- For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
- Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
- Allow icing to harden overnight; then store in air-tight containers or freeze.
Nutrition Facts : Calories 89.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 20.3, Sodium 54.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.4
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.
ANGINETTES
A delicious soft, cake-like citrus cookie typically made at Christmas time. Goes great with a cup of tea!
Provided by Katy
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
- In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 12.7 g, Cholesterol 11.7 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 61 mg, Sugar 5.7 g
ANISETTE TOAST (ITALIAN BISCOTTI)
Steps:
- Preheat oven to 350ºF. Grease and flour a deep (about 1-2 inch deep) cookie sheet (such as a jelly roll pan). Mix the oil and sugar in a medium bowl. In a separate bowl mix the eggs, vanilla, and Anisette. Add this to the sugar/oil mixture. Then add the baking powder and salt to the sugar/oil/egg mixture. Mix well. Place the flour in a large bowl and make a well in the center. Pour the sugar/oil/egg mixture into the flour and mix till well combined. Add in the nuts. Pour batter into prepared pan and smooth it out. Bake at 350ºF until light brown on top and firm in the center - about 35 minutes. Once baked, cut into long, narrow slices and toast, spread out on the cookie sheet, on all sides in a 300ºF oven until crunchy (toasting time may be vary between 10-20 minutes, depending on how moist the cookies are). Be careful not to burn them. For a chocolate dipped Biscotti, melt semi-sweet chocolate and shortening over a double boiler, and dip the cooled cookies on one side into the chocolate. Place on wax paper and allow chocolate to set.
ANISETTE-MASCARPONE CAKE
From Gale Gand's Butter, Sugar, Flour, Eggs cookbook: vanilla-scented cake bathed in an anisette syrup, frosted with an anisette-mascarpone frosting, and topped with shaved chocolate:) This is scrumptious--one of our family's favorite party desserts! *Prep time includes chilling time.*
Provided by JamesDeansGirl
Categories Dessert
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE CAKE: Preheat oven to 350*F.
- Line a 13x9" baking pan with parchment paper; set aside.
- Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
- With the mixer running, drizzle in the vegetable oil, then the vanilla.
- Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
- Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
- Cool cake in the pan on a wire rack.
- MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
- Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
- (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
- MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
- Remove pan from heat and add the Sambucca; set aside to cool slightly.
- Invert the cake; peel off the parchment paper.
- Brush the surface of the cake with the syrup until it is all absorbed.
- Cover with the mascarpone topping, using all the cream.
- Chill, lightly covered, at least 2 hours.
- When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.
Nutrition Facts : Calories 315, Fat 12.9, SaturatedFat 2.7, Cholesterol 117.2, Sodium 71.2, Carbohydrate 46.6, Fiber 0.7, Sugar 33.5, Protein 4.5
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
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