How To make Anise Cookies

Perfect Easter Favorite cookie Anginetti knot cookies - Italian Anisette Cookies.

#anginetti #anisette #anisettecookies

To print the ingredients & recipe, please click the link below:


Ingredients:

3 eggs at room temperature
1/2 cup sugar (100 g)
1/2 cup oil sunflower/grapeseed/light olive oil (120 ml)
2 tbs anise liqueur (Sambuca)
1 to 2 tsp anise extract
3 cups flour (400 gr)
3 tsp baking powder
1/4 tsp salt

Ingredient for Glaze:
3 cups confectioners sugar/powdered sugar/10X (420 g)
1/4 cup milk or less
1/4 tsp anise extract

Directions:
Step#1- In a large bowl combine egg and sugar. Using a handheld mixer mix until sugar is dissolved.
Step#2- Slowly add the oil and continue mixing. Add the anise extract and Sambuca. Set aside.
mix flour, salt and baking powder in a bowl.
Step#3- Sift the dry ingredients into the egg mixture. Using a spatula gently fold everything together until it creates a dough.
Step#4- Place in a plastic wrap and refrigerate at least for 30 minutes.
Step#5- Cut dough in four pieces. Roll out 3/4 of an inch logs and cut them in 6 inch pieces. Roll the log as if you were making a knot. (See video)
Step#6- Place on a large cookie sheet covered with parchment paper and bake for 15 minutes at 350°F (180 Celsius)
(Don’t over bake as they should be a pale golden color).
Step#7- In a large bowl add powdered sugar and anise extract. Slowly add milk and mix using a whisk. As the sugar absorbs the milk keep adding a little more until smooth and thick.
Step#8- Dip tops of cookies in glaze, sprinkle your favorite color sprinkles or leave plain.

Lemon knots
Step#1- Substitute Sambuca with fresh squeezed lemon juice and zest of a lemon. For the glaze instead of milk use lemon juice
Step#2- Omit anise extract
Step#3- For vanilla knots substitute Sambuca with milk and add 1 tsp pure vanilla extract.

These cookies are wonderful for many different occasions, just adjust the sprinkles accordingly.

Buona Pasqua ????

Italian Angeletti (Anisette) Cookies - Italian Christmas Cookies | Cooking From Scratch

Angeletti (Anise) Cookies
• 2 sticks of butter melted and cooled
• 1 ½ cups sugar
• ½ cup whole milk
• 3 tsp anise
• 6 large eggs
• 6 cups flour
• 2 Tbsp baking powder
• ½ tsp salt
• 4 cups powdered sugar
• 9 Tbsp anise
• Few water
• Sprinkles
• Bake 7-10 mins 375

Authentic Anise Biscottis

Ingredients

•3 cups all purpose flour
•3/4 cup granulated sugar
•3 eggs
•1/2 cup vegetable oil
•1 teaspoon baking powder
•pinch salt
•2 teaspoons anise seeds and dry orange peel (optional)

Instructions

In a Medium bowl, sift together flour, baking powder, anise seeds powder and salt salt. Set aside.
In a large bowl, beat the eggs and the sugar gradually and add the oil. Whisk for another minute.
Incorporate the flour mixture. Mix until combined.
Divide dough in half and shape each dough half into 10 1/2-inch-long, 4-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.
Bake logs until golden brown (logs will spread), about 25 minutes.
Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscottis over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
Enjoy and Saha!

Aniseed Cookies (Kaak bi Yansoon) / طريقة تحضير الكعك المقرمش باليانسون

* SUBTITLES AVAILABLE IN ENGLISH *

These traditional aniseed cookies - or kaak bi yansoon, in Arabic - are found in most bakeries across the Middle East. The fragrant aniseed gives these treats a pleasant aroma. Delicious and crunchy, the aniseed cookies are commonly enjoyed with a cup of coffee or tea. Best of all, they are easy to make!

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طريقة تحضير كعك اليانسون والسمسم المقرمش

Duration: 25 minutes for baking at 350 °F on middle rack

درجة حرارة الفرن ٣٥٠ فهرنهيت على الرف الوسط لمدة ٢٥ دقيقة

Portions: 29 cookies

عدد الكعك ٢٩ كعكة

Ingredients / المقادير:

- 2 1/2 cups all-purpose flour (sifted) / كبايتان ونصف طحين ابيض منخول لجميع الاستعمالات
- 2 eggs (at room temperature) / بيض عدد ٢ بحرارة الغرفة
- lemon zest / قليل من برش الحامض
- 1/2 cup sugar / نصف كوب سكر عادي
- 1/4 tsp salt / ربع ملعقة صغيرة ملح
- 1 tbsp anise seeds (crushed) / ملعقة كبيرة يانسون حب مجروش
- 1 tsp white vinegar / ملعقة صغيرة خل ابيض
- 1 tsp vanilla extract / ملعقة صغيرة فانيلا
- 1 tbsp orange blossom water / ملعقة كبيرة ماء زهر
- 1/2 cup vegetable oil / نصف كباية زيت نباتي
- 2 tsp baking powder / ملعقتين صغار بيكن بودر
- 1 tsp mahlab powder / ملعقة صغيرة محلب
- 2 tsp dried milk / ملعقتين صغار حليب مجفف
- 1/2 cup sesame seeds (roasted) / نصف كباية سمسم محمص
- 2 tbsp vegetable oil (for coating the cookies) / ملعقتين طعام زيت نباتي لدهن وجه الكعك

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Anise Cookies from Baden - Switzerland (Badener Chräbeli)

Badener Chräbeli Anise Cookies from Baden

Recipe for 1 baking tray / about 27 pcs
(337kcal/100g)

Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 cup Sugar (250g)
1 Tbsp Aniseeds (6g)
Some flour to roll out the dough.

Preparation method:
- Put the butter on a backing tray and grease the tray with the butter.
- Crack the eggs into a bowl and add the sugar.
- Beat up the mix with a whisk until it is getting white and creamy.
- Add the aniseeds and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
Version 1:
- Take a small piece of dough and form it into a ball.
Roll out the ball on the working surface into a drop shaped cookie.
Cut the cookie twice at an angel with a sharp small knife.
Shape it into a half moon and put it on to the tray.
Version 2:
- Take a bigger piece of dough and roll it into a sausage as thick as your finger.
Cut pieces which are about 5cm long at an angel.
Cut the pieces twice with a sharp small knife at an angel.
Shape it into a half moon and put it on to the tray.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent) in a pre-heated oven.
- Remove the cookies from the tray after the baking and put them on a cooling rack.

Notice:
- The Cookies should not get brown, therefore do not bake them too hot.

“Badener Chräbeli” are from Baden Switzerland and are there consumed the whole year. They are also baked all over Switzerland for Christmas.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.

Preparation time: 30min
Baking time: 15min
Start to Finish: 25h


Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.














#christmascookies #spicecookies #cookswiss

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How to Make the Most Delicious Anisette Cookies!

Do you know the secret to the BEST anisette cookies you will ever have? Check it out here with WWLP-22 News/ ABC and I will show you!

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