Anisette Toast Food

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ANISETTE TOAST



Anisette Toast image

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

2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup softened butter
1 cup white sugar
3 eggs
4 teaspoons anise extract

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

STELLA DORO ITALIAN RUM CAKE



Stella Doro Italian Rum Cake image

This tastes like a real South Philly Italian Rum Cake without the trouble of making sponge cake. Try it, you will agree. I usually make mine with almond toast, because I don't like the taste of the anisette toast as much. Cook time is refrigerator time.

Provided by mandabears

Categories     Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 6

2 (6 ounce) packages stella doro anisette toast
8 tablespoons good quality rum (optional)
5 1/2 ounces vanilla pudding mix
3 cups milk
5 1/2 ounces cook and serve chocolate pudding mix
Cool Whip

Steps:

  • Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
  • Brush cookies or spray cookies with rum.
  • Pour prepared vanilla pudding over cookies.
  • Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
  • Cover cookies with prepared chocolate pudding.
  • Cover chocolate pudding with Cool Whip.
  • Refrigeate for at least 4 hours.

Nutrition Facts : Calories 139, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.7, Sodium 174.5, Carbohydrate 26.7, Fiber 0.7, Sugar 16, Protein 2.4

ITALIAN ANISETTE COOKIES



Italian Anisette Cookies image

Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.

Provided by Phil Franco

Categories     Dessert

Time 30m

Yield 42 cookies, 6 serving(s)

Number Of Ingredients 12

2 large eggs
1 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons anisette
1 tablespoon corn oil
1/4 cup unsalted butter, room temperature
2 2/3 cups flour
icing
1 cup confectioners' sugar
4 teaspoons milk
4 teaspoons light corn syrup

Steps:

  • In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
  • In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
  • Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
  • Cover; refrigerate dough for several hours.
  • Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
  • Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
  • Using a spatula, transfer cookies to a wire rack to cool.
  • To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
  • Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
  • Makes approximately 3 1/2 dozen cookies.

Nutrition Facts : Calories 524.8, Fat 10.8, SaturatedFat 5.6, Cholesterol 91.3, Sodium 442.1, Carbohydrate 100.1, Fiber 1.5, Sugar 54.5, Protein 8

ANISETTE CAKE



Anisette Cake image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 4

2 package s anisette sponge cookies
1 lg. package chocolate pudding
1 lg. package vanilla pudding
1 large tub Cool Whip

Steps:

  • Cut anisette cookies in half. Spread out a layer of cookies in a 13x9" pan.
  • Cook the vanilla pudding according to directions and then pour over the cookies.
  • Now, cut more cookies and layer on top of the vanilla pudding. You should have two rolls for each layer. Lay the cookies on their sides to look like a half moon.
  • Now cook the chocolate pudding and pour that over the cookies.
  • When cooled, spread the Cool Whip over the chocolate pudding. Refrigerate. Delicious!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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