ITALIAN GRANDMOTHER ANISE COOKIES
This is my grandmother's recipe, but since I didn't have a chance to know her I think of them as my mom's cookies. She uses 5 pounds of flour in her batch because she makes them once a year for the family reunion, so I whittled her recipe down into a 4 dozen batch. The amount of anise is up to you. If you think you didn't add enough anise to the cookies, you can add some to the icing. I like to leave some of them unfrosted since they're pretty darn good plain.
Provided by lalalucy
Categories Dessert
Time 35m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, sugar and heaping tablespoon of baking powder.
- In another bowl whisk together the eggs, vegetable oil and anise extract.
- Combine wet and dry ingredients. Dough will be sticky, add up to an extra 1/4 cup of flour if needed.
- Shape cookies as desired (lightly oiled hands will help). One way to do it: roll about 2 tablespoons of dough between hands until you have a rope, fold rope in half and twist. You can also just make little dough patties.
- Place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes (this is good for dark nonstick sheets, you might need to bake a little longer if using airbake sheets).
- Remove from cookie sheets and let cool completely.
- To make icing, melt butter then add milk. Gradually mix in powdered sugar. Add more sugar or milk until at desired spreading consistency.
- Frost cookies. Icing will harden quickly so add non-pareils or other sprinkles immediately after frosting each cookie.
Nutrition Facts : Calories 230.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 41.6, Sodium 70.7, Carbohydrate 38.8, Fiber 0.6, Sugar 22.4, Protein 3.5
NONNA'S PIZZELLE
My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 21m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat pizzelle iron according to manufacturer's instructions.
- Mix flour and baking powder together in a bowl.
- Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
- Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 10.7 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 23.4 mg, Sugar 5.1 g
AUNT ANNE'S SESAME COOKIES
After trying my hand at countless sesame cookie recipes, my Italian girlfriend shared her Aunt Anne's recipe and I knew my search had ended! Basically an anise flavored butter cookie covered in sesame seeds. The smell when removing them from the oven is wonderful!
Provided by DianeF
Categories World Cuisine Recipes European Italian
Time 32m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
- Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
- Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 7.1 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 30.5 mg, Sugar 2.6 g
NONNA'S BISCOTTI
A few years ago, I copied down my Italian grandmother's recipes. She had collected them all in a box, in preparation for moving to a retirement community. Unfortunately, during the move, she lost the box, and now I'm the sole recipient of her culinary heritage. She was a fine cook, and a wonderful baker. She died a few months ago.
Provided by katstoys
Categories Dessert
Time 45m
Yield 20-30 cookies, 20-30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Sift together flour, baking powder and salt.
- Cream butter, sugar and flavoring. Beat in eggs and egg yolks, one at a time. Add the flour mixture and almonds.
- Turn out on a floured board and knead gently until smooth.
- Divide dough in half. Shape each half into a roll, 1 1/2 inch in diameter.
- Place on a lightly greased cookie sheet and bake for 30 - 35 minutes.
- Remove from oven and let cool slightly.
- Cut diagonally into slices 2/3 inch wide.
- Place back onto cookie sheet and toast in the oven for about 10 minutes for crisp cookies.
Nutrition Facts : Calories 192.4, Fat 8.4, SaturatedFat 3.6, Cholesterol 71.1, Sodium 212.3, Carbohydrate 25.6, Fiber 1.1, Sugar 10.3, Protein 4.1
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.)
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