Anise is a herb seed with a distinctive licorice-like flavor. A traditional ingredient in old world recipes for cookies, candies, sweet pickles and in it’s whole form as a beverage flavoring. But we especially love it in this favorite recipe from Martha Stewart!
Fresh out of the oven they have a wonderfully chewy center, then as they cool and sit they become a flavorful crisp cookie, similar to a biscotti and perfect for dunking in cocoa.
Crisp Anise Cookies
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder\
- 1 teaspoon coarse salt
- 2 teaspoons ground anise seeds
- 4 large eggs, room temperature
- 1 cup plus 2 tablespoons sugar, plus more for sprinkling
Directions:
1. Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
2. Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.
Picture and recipe from one of our favorite kitchen gurus, Martha Stewart