Toasted Anise Strips Recipes

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.

Steps:

• Heat oven to 325°F
• Grease and flour a 15 X 10X 1- inch jelly roll pan.
• In a large bowl, blend cake mix, oil and eggs at low speed until moistened, beat 2 minutes at highest speed.
• Fold in anise seed and almonds.
• Bake at 325F for 20 to 30 minutes or until golden brown.
• Cool 5 minutes.
• With a sharp knife, cut three equal strips lenghthwise, cut 12 strips crosswise.
• Place bars 2 inches apart on ungreased cookie sheets.
• Increase temperature to 350F and bake for 8 to 12 minutes, or until cut side begins to toast.
• Remove from cookie sheets immediately; cool 10 minutes.
• Sprinkle with powdered sugar. Store loosely covered.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Put the beans into a large mixing bowl and toss with the olive oil, anise seeds and salt. Spread onto 2 baking sheets and place in the oven until the beans begin to shrivel, about 20 to 30 minutes. Remove to a decorative platter and serve.

Steps:

• I ground the anise in a coffee bean grinder and the almonds in a blender.
• In a bowl cream the butter and add the eggs and vanilla.
• In another bowl mix dry ingredients plus the chopped nuts.
• Combine both mixtures. Roll into 2 balls and shape into long skinny loaves. Round off ends. You can make 4 balls and make smaller loaves.
• Place the loaves on a cookie sheet sprayed with Pam. Bake at 350 degrees for 35 minutes.
• Take the cookie sheets out and with a bread knife slice into 3/4 inch cookies. Turn them on their sides and bake for an additional 10 minutes or till golden brown.

Steps:

• In a large bowl, beat all eggs, then add sugar, oil, and remaining ingredients.
• Spread the batter on a cookie sheet. Place in 350° oven for 20 minutes.
• Remove from oven and cut into squares while it is still hot.
• Put back into oven for 5 minutes and remove. Makes a great little add on to ice cream and other flavorful desserts.