ORANGE-ANISE SQUARES
Steps:
- Make Classic Shortbread dough, beating the seeds from 1 vanilla bean and 1/2 teaspoon crushed toasted anise seeds with the butter. Whisk 2 cups confectioners' sugar and 2 1/2 tablespoons orange juice; spread over the finished shortbread and slice. Top with candied orange slices.
ANISE BISCOTTI
Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
Provided by Laria Tabul
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 1h40m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
- In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
- Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
- Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
- Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
- Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 14.5 g, Cholesterol 20.5 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 88.3 mg, Sugar 6.8 g
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
TOASTED ANISE-SEED CAKE SLICES
Categories Cake Mixer Egg Dessert Bake Fall Anise Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 slices
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour an 8- by 4- by 3-inch loaf pan.
- Sift together flour, baking powder, and salt into a bowl.
- Beat together eggs and sugar in bowl of mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, 12 to 18 minutes.
- Sift flour mixture over egg mixture in 3 batches, folding in each batch. Gently stir in cooled butter and anise seeds. Immediately pour into loaf pan and smooth top. Bake until top is golden brown and a wooden pick inserted in center of loaf comes out clean, 35 to 45 minutes. Cool loaf 5 minutes, then invert onto a cutting board and cool 30 minutes more.
- Meanwhile, increase oven temperature to 400°F.
- Trim ends of loaf and cut loaf crosswise into 1/2-inch-thick slices. Bake on a baking sheet until undersides are golden brown, about 7 minutes. Turn toasts over and bake until undersides are golden brown, about 5 minutes more.
ANISE POUND CAKE
Very rich pound cake is wonderful cut into very thin slices and topped with fresh fruit and whipped cream or with Fresh Peach and Blueberry Compote recipe#37332. Recipe source: Coyote Cafe.
Provided by ellie_
Categories Dessert
Time 1h20m
Yield 1 10inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350-degrees F.
- Grease and flour 10-inch tube or bundt pan.
- (I use the wrappers from the butter to grease pan) In a small bowl sift together flour and salt and then set aside.
- In a large mixing bowl, cream butter with sugar, vanilla and anise seed.
- Add eggs, one at a time, mixing well after each addition.
- Add dry ingredients alternately with sour cream to mixture and beat well.
- Pour into prepared pan.
- Bake for 1 hour or until cake is golden and springs back when touched with fork.
Nutrition Facts : Calories 6966.4, Fat 433.2, SaturatedFat 261.7, Cholesterol 2101.1, Sodium 3639.9, Carbohydrate 708.8, Fiber 14, Sugar 403.6, Protein 83.6
OLIVE OIL-ANISE CAKES
The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes are compelling on their own, a scoop of vanilla ice cream would sweeten the deal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 40m
Yield Makes 4 mini bundt cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Coat four 1-cup mini Bundt pans with cooking spray. Whisk eggs, yolk, granulated sugar, orange zest, and anise seeds in a medium bowl until foamy. Add oil in a slow, steady stream, whisking constantly until combined.
- Whisk flour, salt, and baking powder in a small bowl. Fold into egg mixture in 3 additions. Divide batter evenly among pans, and bake until light gold and testers inserted into centers come out clean, about 20 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire racks, dust with confectioners' sugar, and serve warm.
ANISE RAISIN BREAD
Her yummy yeast bread tastes as special as the holidays, Linda Hoza affirms. "The festive blend of anise, citrus and raisins makes it perfect for Christmas or as an Easter brunch idea," she suggests from Poland, Ohio. "I've even used leftover slices to make a bread pudding dessert."
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
ANISE CAKES
Delicate cookies, perfect for Xmas platters. Flavor either with anise oil or crushed anise seeds. Make ahead and store in covered tin to develop flavors.
Provided by superbuna
Categories Drop Cookies
Time 13h20m
Yield 50 cookies
Number Of Ingredients 7
Steps:
- Beat eggs until light.
- Add sugar gradually, beating till creamy.
- Add vanilla; add anise oil now if using it.
- Sift flour with baking powder; add to mixture beating it well.
- If you use anise seeds instead of anise oil, add it now.
- Drop by teaspoons onto greased cookie sheets.
- Allow them to dry 12 hours or overnight.
- Bake for 12 minutes in 350 degree oven. Check to see if golden around edges. Do not allow them to get brown. Makes 50 1-1/2" cookies.
- Note: I use cooking spray or silicone sheets on cookie sheets---nothing sticks and no clean up.
- Cooking time included overnight drying time.
Nutrition Facts : Calories 34.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 12.7, Sodium 11.6, Carbohydrate 7, Fiber 0.1, Sugar 4, Protein 0.8
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