STAR ANISE-HONEY COOKIES
When I was growing up, my mother made many desserts and pastries with anise. Today, I continue the tradition with these cookies, which are flavorful and great for decorating in a variety of ways.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar and honey until blended. Beat in eggs. In another bowl, whisk flour, baking soda and star anise; gradually beat into sugar mixture., Divide dough in half. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 4-6 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts :
GREEK HONEY AND ANISE TWISTS (KOULOURAKIA)
Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey. These are delicately sweet and nice with coffee.
Categories Cookies Mixer Dessert Bake Lemon Honey Anise Sesame Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 12
Steps:
- Mix honey, 2 tablespoons liqueur and juice in small bowl. Set glaze aside.
- Preheat oven to 350°F. Lightly butter baking sheets. Combine flour, salt and baking powder in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in remaining 2 tablespoons liqueur, aniseed and lemon peel. Gradually mix in dry ingredients.
- Working with 1 tablespoon dough at a time, roll dough between palms and work surface into 7-inch ropes. Form into bow ties or twists. Place on prepared baking sheets, spacing evenly. Brush glaze over cookies. Sprinkle with sesame seeds. Bake cookies until pale golden, about 15 minutes. Transfer cookies to racks. Lightly brush cookies again with glaze. Cool. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
HONEY, ANISE AND ALMOND BISCOTTI
Categories Cookies Egg Nut Dessert Bake Lemon Almond Spring Honey Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 48.Makes about 48
Number Of Ingredients 12
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
- Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
- Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
- Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)
ANISE & HONEY BISCUITS
These delightful, sweet biscuits were heavenly hot from the oven, drizzled with honey, but they also kept well and were good the next morning for breakfast and at lunch with a little cheese. I used anise seed from www.Penzeys.com, and it had a terrific flavor. The seeds soften during the baking process, and it smells like Springerle cookies when the biscuits are baking (but these are much faster to make!)
Provided by Annacia
Categories Breads
Time 22m
Yield 20 biscuits, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 425 degrees.
- Line a baking sheet with parchment or a silicon-baking mat.
- In a large bowl, combine the flour, baking powder, and salt.
- Cut in the cold butter with a pastry blender or two knives.
- Stir in the anise seed.
- Make a well in the center and pour in the milk and honey.
- Stir to form a soft ball.
- Knead a few times on a floured board.
- Pat dough into a rectangle about 1/2 inch thick. Cut into 1 1/2 inch x 2-inch squares with a knife.
- Bake 10 - 12 minutes at 425 degrees, until golden brown.
ANISE BISCUITS
Mum used to make this receipe long time ago, I forgot it for a while, yet.looking through my cooking papers lately i wonder how it would be now.. It was a great sucess my husband went crazy for it, he asks for some every other day.. great for breakfast, snacks, with tea, or Nescafe, and a special treat on travel roads.. try it..:-)
Provided by Chef lamiaa
Categories Dessert
Time 40m
Yield 60 pieces
Number Of Ingredients 7
Steps:
- These ingredients fit into a rectangle oven Pan about 20 x 35 cm.
- beat the eggs with the sugar till creamy.
- add vanilla and anise.
- beat in the oil.
- add the flour and baking powder portion wise as u do with the sponge cake, preferably using a wooden spoon not the food processor, if you prefer the processor do it on the slowest speed, and don't over mix to keep the air inside.
- grease the pan with oil, and pour the mixture,moisten your fingers with oil to flatten the mixture evenly, it should be about 1 cm thick at this point.
- put in a pre-heated 180 c oven.
- after about 20 min it will look like a cake - you should smell the nice anise aroma by now-.
- take it out and using a sharp knife cut it into small rectangles about 5 x 1 cm.
- take the pieces out and put them on their side on an oven tray , return to the oven till golden.
- leave in the air for a while to cool and turn crisp.
- keep in a neat jar and enjoy.
STAR ANISE BISCUITS
If you like the spice of ginger biscuits, try these delicately aniseedy ones
Provided by James Martin
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put all the ingredients except the flour and bicarb in a pan and heat until melted. Sift the flour and bicarb into a bowl, then stir in the wet ingredients to form a soft dough. Bring together with your hands into a disc, wrap in cling film and chill for 30 mins.
- Dust a board, then thinly roll out dough. Lightly oil a baking sheet, stamp out 24 x 6cm circles and place on the sheet. Bake for 10-15 mins until golden and firm to the touch. Leave on the tray for 5 mins, then transfer to a cooling rack and allow to cool completely before serving.
Nutrition Facts : Calories 57 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.09 milligram of sodium
CHURCH'S HONEY BISCUITS
I have been looking for a good biscuit recipe for a long time, and I came across this recipe. It is a copy cat recipe for Church's biscuits from cdkitchen.com I tried it out, and it was wonderful! My husband loved them too! You should try it for yourself.
Provided by Juju Bee
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Mix flour, baking powder, salt, sugar, and cream of tartar in a medium bowl.
- Work the shortening into the flour mixture by crumbling with your hands until the mixture feels like cornmeal.
- Pour milk into flour mixture and mix well.
- On a slightly floured surface, knead the dough about 12-15 times.
- Make dough into balls (about 2 inches) and place on baking sheet.
- Brush Dough balls with some of the melted butter.
- Bake 10-12 minutes or until golden.
- Meanwhile Bring the remainder of the butter, and all of the honey to a boil in a sauce pan, then set the honey butter aside.
- When biscuits are done remove from the oven and immediately brush each biscuit with honey butter.
Nutrition Facts : Calories 226.3, Fat 13, SaturatedFat 5.2, Cholesterol 11.5, Sodium 258.4, Carbohydrate 25.5, Fiber 0.6, Sugar 9.2, Protein 2.6
ANISE BISCOTTI
My aunt would make anise recipes all the time for dessert and these biscotti were my favorite. I can remember walking into the house and I'd almost swoon when I smelled them baking-the aroma seemed to fill every room. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture. , Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar., Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°., Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans. , Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
Nutrition Facts :
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ANISE COOKIES (ITALIAN ANISETTE) - AMANDA'S COOKIN'
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Ratings 672Calories 63 per servingCategory Desserts
- Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
- Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
- Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
- I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.
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